u/Jahbomb1974

Follow up to my earlier post. After a quick dry brine for about 8 hours I cooked this Prime Angus Entrecote for about 2.5 hours at 95-125c to an internal temp of 52c. I then let it rest for about 10 min as I cranked up the sear zone to about 325c and got a nice crust on it. I wish I did maybe 30 sec less on each side as it got up to 59c but my wife anyway likes it more medium, so in the end Im pretty satisfied. Topped with some compound butter and served with brocs. First steak of the year, more to come!

Very pleased with this USDA Prime Black Angus Entrecote that I got in a German supermarket for EUR 69 / kilo (which is a pretty good price for meat of this quality!). Salt/pepper on this ca. 550g steak and into the fridge to dry age for 8 hours or so before I grill it later. Will go reverse sear. More pics to follow