I pulled it out at 125 and it was just fine after resting. I’m cutting it into 1” steaks and I like mine rare, so it turned out just about perfect. Everyone else will get theirs thrown on the grill for a minute or so on both sides to get medium rare.
I wish it would have crusted because the few spots it did, omg. I tried some and it’s exactly what I was going for when I decided to coat it with maple syrup and garlic etc.
If you guys end up doing one, I settled on 190 degrees for 5 hours and pulled it at 125 degrees, could have probably gone to 130 and been just fine. It’s pink but not raw. Good shit.