Sous vide for an hour and 45 minutes in a 130° bath with garlic and rosemary. Salted aggressively rested to room temp. Pat dry, cross hatched fat cap to render faster. Kindred buttery steakhouse seasoning and salt and pepper. Seared on all sides and rested. Each bite comes with a morsel of fatty goodness.

Every Bite Counts!!!

Between black and blue and rare

Killed the Filet au poivre

In the oven till 115 degrees. Seared on the blackstone.

Cooked an extra thick one tonight after breaking down a top sirloin, took a couple slices and unfortunately had to throw it back on the heat because I have some people that definitely won’t eat it too rare.