AFTER: Blarg! We kinda overcooked the steaks. They’re supposed to be charred on the outside, but the internal temperature was too high. Next time, I’d cook them at 150 degrees (not 225) for 8 hours. Blowtorching is still, of course, key.
With that said, the steaks were still pretty tasty and shockingly didn’t have the texture of a rubber boot. The meat had a consistency of pulled pork… which was a weird, but good thing.
Nick wants a cooking redo tomorrow, but I’d actually like to air out my apartment for a couple of days. We’ll see.
