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Unread 12-09-2010, 01:05 PM   #2
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Join Date: 09-19-09
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I like doing a reverse sear aka the "Finney" method. Cook at 250 until the internal is about 130-135, then sear it. Slow roasting gives a consistent degree of doneness throughout. That's the way I do em, I'm sure you'll get quite a few different answers on this one.
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