I take a 1 1/2-2 lb section well trimmed and thawed. Pat dry with paper towels then cover the entire surface heavily in Himalayan salt, fine ground pepper, Johnny’s, garlic powder and onion powder.
Put an adequate amount of olive oil into a cast iron pan and turn the burner up as high as it will go. Once the oil starts smoking I take the tongs and sear every inch of the meat to a dark brown.
Once it’s all seared I put the cast iron into the preheated oven at 400°. Doesn’t take long till the internal temp is 115°. Pull it out and throw the meat onto a plate, wrapped tightly with tin foil. Roughly 5-10 minute rest time then cut across the grain. Melt in your mouth goodness.
My 4 and 2 year olds turn into rabid wild animals when they get their plates!
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