With the caveat that even the Deansteak creator said it “tasted great,” texture-wise my roast was on target. Pulled it at 125, carryover cooking took it to 131, followed by a quick 6 min in the oven at 550. Maybe a longer rest and the (red) juices distribute more evenly?
(I highly recommend buying fresh horseradish and grinding it yourself, just dont sniff it while its coming out of the food processor, it'll knock you out)
(I highly recommend buying fresh horseradish and grinding it yourself, just dont sniff it while its coming out of the food processor, it'll knock you out)
$7.95/lb special on prime NY strips, tried to get some cut into 2” steaks but apparently have to special order which I did. I’m coming for these bad boys tomorrow.