On 2/6/2021 11:51 PM, Opinicus wrote:
> The cut is known as "kontrfile" in Turkish:
> https://en.wikipedia.org/wiki/Cut_of_beef#Turkish_cuts (#3)
> It corresponds to a US sirloin cut but I'm not sure if it's top or
> bottom. I'm given to understand that New York strip steaks are cut
> from it. This one was left whole.
>
> 574 grams (~20 oz) rubbed in coarse salt and dry-brined uncovered on a
> rack in the fridge overnight. Oven @175 C (~350 F), top & bottom fan.
> Roast lubricated with olive oil and seasoned with my meat spice
> mixture; seared in cast-iron pan on presentation and lateral sides for
> 5 minutes total; in oven for 12 minutes; removed, set on rack, tented,
> and let rest for 6 minutes.
>
> Pix in alt.binaries.food
>


Are there pics in a.b.f? I don't see them.