The trick is to lightly salt it the night before and keep it uncovered in the fridge overnight, then cook it really low temp (like 225-250f) in the toaster oven for like 30 minutes or so and then sear it in a pan at the end. It comes out excellent.

Do you have an stovetop that you can sear this on first?

A full reverse sear, nice. I think leaving it unconvered overnight is a bit much, as it will form a pellicle, a tacky outer layer. This is good for smoking, but pretty overkill for an everyday steak. Kenji does go hard though.

Honestly just salting, adding to a 250f oven/toaster oven for 20-25 min, then finishing off in a pan for less than a minute on each side is excellent, and doesnt involve waiting a day.

Tequila covers up a lot of flaws in things. I’m picturing this might be perfect for one of those 20 ribeyes for $40 truck deals in a tractor supply parking lot.

If i had to do it again, I’d lower cook time by like 3-5 minutes. They tasted fine, but came out dry.

I’d crank that thing to broil and after more than 30% was browned I’d flip it and repeat.

Don’t look half bad out of the oven! I’d have it! Looks seasoned well