So I had my wife broil one last night with a couple of regular filets we were having. Hit it with a little salt and pepper but nothing else.
Learned a lot. She slightly over cooked it as it came out medium instead of the medium rare it really needed to be. It also lacked a little moisture so next time I’ll probably hit it with a little butter to rehydrate it a little. The fat was awesomely delicious and pretty unique in flavor. It put me in mind of an incredibly good piece of medium rare foie gras but fattier. overall, I think I’m sold on the experiment and will probably do a 75 day and 130 day rib next and see where the sweet spot is for my taste buds.