Picked up a Picanah from WFF a few weeks ago and finally had opportunity to get it cooked.
It will not be my last. Even my filet steak snob wife was really happy with it.
Rested with salt for an hour on the counter, then evoo and Montreal.
At 100* I brought it in and sliced into streaks and back on to finish.
I think next time will be cut into steaks from the get go.
Rounded out with some potatoes, mushrooms, and asparagus.
The flavor of this cut is excellent, even the fat.
Thanks for lookin.
It will not be my last. Even my filet steak snob wife was really happy with it.
Rested with salt for an hour on the counter, then evoo and Montreal.
At 100* I brought it in and sliced into streaks and back on to finish.
I think next time will be cut into steaks from the get go.
Rounded out with some potatoes, mushrooms, and asparagus.
The flavor of this cut is excellent, even the fat.
Thanks for lookin.
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