What would you call this? Medium-rare or Medium?
Only reason I ask is because, while this looks a nice perfect rosy pink to me, there is no discernible band of darker pink in the middle. Either way this is what I would call my preferred doneness.
Dry brined a few hrs ahead of time. Seared in smoking hot cast iron pan, flipping every 60 seconds. Pulled at internal temp of 115F and let rest for about 10-15 min (other things were going on, generally I would typically rest for 5-7min).
Unfortunately no crust shot, which is a pity because it was beautiful.
Only reason I ask is because, while this looks a nice perfect rosy pink to me, there is no discernible band of darker pink in the middle. Either way this is what I would call my preferred doneness.
Dry brined a few hrs ahead of time. Seared in smoking hot cast iron pan, flipping every 60 seconds. Pulled at internal temp of 115F and let rest for about 10-15 min (other things were going on, generally I would typically rest for 5-7min).
Unfortunately no crust shot, which is a pity because it was beautiful.