Got it say it was amazing! I started off coating the strap with olive oil, then salt pepper, and garlic powder. I prefer heated the oven to 250, and placed the strap on a rack and put in the oven. I cooked it until 125 on a meat thermometer, then pulled, wrapped in foil and placed in my rtic cooler. At that point I started the asperagas, heated up my iron skillet, and let the meat rest in the cooler. Once the skillet was smoking I put some butter in there and seared the strap. I didn't time it but after it had a good Sear I flipped and repeded, then wrapped it back up in the foil and back in the cooler until time to eat.
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