Got a nice chunk of striploin (2.37 kg)
For around 50,000 sats/kg
Cut in to 5 steaks (around 470g each or 23,700 sats)
Seared one and finished in the oven at 50c for dinner.
Dry brine the other 4 in the fridge.
it's soy juuuuu .... right????
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Nope, internal temperature is about 52c at the end, so it's cooked, rare, not raw.
