u/GuidingMyApes

Let's be quick before the grey band police shows up!

Did a ~20 hour dry brine, did not take it out more than 20 mins before searing, seared in clarified butter, then popped it into a 90c oven for 5 minutes. Then I let it rest for 3 minutes.

Happy with the cook and sear but obviously less grey band would be desired, still was delicious though! Tried it with some new Shii-take Szechuan hot sauce I got but thought it was a bit too acidic, maybe it'd do well in a compound butter or butter sauce.