Otoro, Seared otoro, 55°

Cook Otoro as “Seared otoro” until the centre reads 55 degrees. The mark to keep is 55°. Before you pay, check once that the cut named on the package matches the cut on the slip. If the seam of sinew is badly split, change the slip from a short sear to a long cook. The fat striations should run close together and evenly, without breaking up. At the butcher, open Otoro so the slip shows 55° first, 55 next, and “Seared otoro” beside them.

This week, before you enter the butcher, write the cut, the method, and the core temperature at the top of the shopping slip, and at home keep the heat until the thermometer shows that figure. If the grain is coarse, give more time at the same temperature, and do not time a thin slice and a chunk the same way. The order is Otoro, 55°, 55, then “Seared otoro”. When the thermometer is done, look again only at 55° for Otoro and leave 55 on the slip.

Do not call the meat done from color alone, and do not read the temperature as a grade score. Check that the core temperature on the slip and the thermometer match, and do not kill the heat before that mark even if the color changes first. If the seam of sinew is badly split, change the slip from a short sear to a long cook. Match Seared otoro with 55 at the butcher before you close 55° for Otoro. Cook Otoro as “Seared otoro” until the centre reads 55 degrees. The mark to keep is 55°.