Seasoned and sealed overnight. Cold smoked for 2 hrs then sealed and sous vide for 10 hours at 131. Refrigerated until cool, then covered in butter and seared. Long process but worth it. I need to come up with a good seasoning combo.
The only seasoning I've ever needed was 1.75% salt, a metric tonne of black pepper, and a little bit of garlic powder. I do like to simmer some shallots and rosemary in the au jus
The only seasoning I've ever needed was 1.75% salt, a metric tonne of black pepper, and a little bit of garlic powder. I do like to simmer some shallots and rosemary in the au jus