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You reading The Jinn-bot?
Scandalous.
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Can’t say I’ve ever heard of it.
Nothing better than that! 
.
I kinda live for that 
look when something hits just right.
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Do excuse the eggs, but I’m really proud of the color and crust I got on this steak.
That was cut from a leg of lamb in the style of a picanha. Spraying it with tallow and using a steak weight gave it an awesome sear, and I made sure to hold the fat cap to the pan to help render it and make it especially delicious.
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Really nice!
I like to use skewers for the fat caps. Or just to get a nice sear on the outside. Wife and son get suspicious when they see pink around the outside. And I love sizzled crunchy fat.
Not great for a single piece though unless you snap the ends like training wheels.
I have a burger presser for like smash burgers, and might try that for those little cuts. You do get an awesome sear and finish on those.
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