Prime rib.
Scored the fat cap, salted, let it in the fridge for several hours. Buried it in four lbs of rock salt in a Dutch oven, into a 350 F oven until internal temp 90 F, took it out and the temp coasted to nearly 110 F (all that hot rock), covered the Dutch oven and held the meat at 100 - 110 F for almost two hours. Then back in the oven for a blast to nearly 120 F, and finally seared the exterior in a cast iron skillet. Served with a sauce of shallots, garlic, red wine, stock, reduced by 1/2 then solids strained out, then 2 oz of unflavored gelatin, about a tbsp of corn starch, and a few oz of Amaretto.