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First picanha, reverse sear, *and* poivre sauce
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Actually pretty impressed with how it turned out. Put the picanha on cast iron in oven on 250° until it hit 140°, then let it cool to 120° and seared it on the stovetop. Used the drippings to make a poivre sauce with a peppercorn medley mix.
Sauce color was…not appetizing? Cognac taste was a bit strong. Perfect medium (imo), will definitely reverse sear more often.
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