Cut it into filets and dry brined in the fridge all afternoon. Slapped them on the grill to nice rare temp.
I have at least one in my freezer I'm going to bust out soon.
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Next time I'll prob make a garlic and rosemary butter to finish them off with.
Yummy 😋
What did you use for the brine?
Just coarse Kosher salt. Salted all sides and put them on a wire rack and in the fridge for 4-5 hours.
