Brined overnight. Sous Vide bath seasoned with roasted garlic, homegrown basil, oregano, & Rosemary for 2 hours at 130° before searing in cast iron.
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That's a nice looking cast iron pan you have.
I’m pretty sure that was grandma’s. If so, we had to have an intervention with her over that pan.
She’d become convinced she needed to lubricate it with lard every time it was used. Even when she cooked bacon in it.
“Grandma, please don’t kill grandpa by cooking pig fat in pig fat.”
Ha! That must be why it looks so beautiful now though. Lots of use, and lots of seasoning.