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Poke it with a paring knife & jam a smashed clove of garlic & rosemary into the hole.

I like to sear mine in a cast iron pan first

Dan that’s next level. I’m a simpleton chef compared to you! I’d go even lower than 275 if you have time maybe 225 or 250

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Discussion

Dan Wedge 4mo ago

Lower & slower is best. I also salt it the day before & then just before it goes into the pan. Hys salt is my favourite

Jay 4mo ago

Awesome, I'll do that. Thanks a bunch 🤝

Jay 4mo ago

I definitely will have the time. 🤝

Thanks for the tips

Kyle Huber 4mo ago

Last tip- meat thermometer ! Depending on how you want it cooked the thermometer will help a lot. I believe roasts can be cooked hotter than other cuts maybe 155-160? Not sure but knowing the meat temp is critical