Iberico Pork Flank Steak
Today I made Iberico Flank steak at 135.5 F for 5 hours. I did a quick sear and just used salt, pepper, and thyme that I grow for the seasoning. I dipped some of the meat in the poached egg, too.
I tried to poach an egg with two yolks and it didn't turn out great visually but it still tasted great. The second yolk basically just cooked more because there was no egg white insulating it.
Some people eat Iberico Pork medium rare around 130-131 F but I like Iberico more at 135-137 F. I just think more of the fat renders and it gets more tender in that temp range. I'm not sure what everyone else does. This flank is from Campo Grande. I use another company for Texas Iberico Pork.
If you have tried Iberico Pork at other temperatures, let me know.
The poached egg on the air fryer baked potato also worked better than I expected. I saw someone else doing it, so I thought I'd try it.
Note: I used an app on my phone to remove the background on the picture because my table had a bunch of stuff on it.