If it were me, I'd reverse sear. Cook it at 225 to 120/125 or so, remove and let rest, then pop it under the broiler and turn it a couple of times. I'm afraid blasting it at 500 to start might leave you with a lot of gray meat.

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Posted by cbtullis

Atlanta

Member since Apr 2004

6277 posts

Posted on 1/26/14 at 2:34 pm to OldHickory

I like that idea. Thanks

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