Thank you 🙏 honestly I’m just a vessel, it was a really high quality piece of beef. I dry brine for 36 hours with kosher salt, then before I put it on I added black pepper and a blackening spice blend from the butcher shop. Then when I pulled it I brushed with browned rosemary butter. Here’s the inside, don’t judge my mess I was woefully unprepared to slice this big bastard. I used to do a cook-off with my dad for ChristmasEve but I wiped the floor with him every year so he ended up just letting me do it 😂