oompappy
Sous Chef
Price was right so I cooked this beef strip loin last weekend.
First I cut off 4 steaks for another day. Then trimmed some fat
and tied up real tight to "plump" it up. Then worcestershire and
a sprinkling of turbinado sugar. When the sugar dissolved covered
with Montreal steak seasoning. Cooked at 275* 'till an internal
temp of 125*. Let it rest foiled and wrapped in a towel for about
2 hours in a pre-warmed cooler and cut into it at 134* internal.
1st nights dinner....
2nd night....
First I cut off 4 steaks for another day. Then trimmed some fat
and tied up real tight to "plump" it up. Then worcestershire and
a sprinkling of turbinado sugar. When the sugar dissolved covered
with Montreal steak seasoning. Cooked at 275* 'till an internal
temp of 125*. Let it rest foiled and wrapped in a towel for about
2 hours in a pre-warmed cooler and cut into it at 134* internal.
1st nights dinner....
2nd night....