I put the steak back on an hour before dinner at 134F, dried it and gave it a fast sear. I'd like to know where this cut of meat has been all my life. It is delicious. It was tender and full of beefy goodness. I have another one in the freezer with the same 2" thickness and I will do it the same length of times but maybe at 136F. I found it just a bit to rare for our tastes. Thank you @gfweb and @KennethT for your help. @rotuts I think I'll let the pros do the cutting for me. I wouldn't know where to start.
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I put the steak back on an hour before dinner at 134F, dried it and gave it a fast sear. I'd like to know where this cut of meat has been all my life. It is delicious. It was tender and full of beefy goodness. I have another one in the freezer with the same 2" thickness and I will do it the same length of times but maybe at 136F. I found it just a bit to rare for our tastes. Thank you @gfweb and @KennethT for your help. @rotuts I think N k I'll let the pros do the cutting for me. I wouldn't know where to start.
