I’ve not done the wine version but have done the serious eats version salt encrusted in the towel. You will get a huge gradient in the meat, basically rare in the very center and well done on the edge. Be very careful you don’t over cook it. It will carry over a lot. The salt is also intense on the edges and none in the middle.
You’ll have to slice it because a whole slice with all that contrast is really excellent and of course it’s a huge show to burn up a towel and extract the beef.
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