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Ribeye

edited November -1 in EggHead Forum
Since I like my steak mooooooing anyway, why not just sear the meat on each side like I do using cayanne pepper for blackening, put it on the plate after a small rest and eat eat eat. Yesterday, Sam's had the best looking ribeye's I have seen in a long time and a full two inches thick. I bought a corn beef brisket that is now on the Egg instead. lol[p]Jerry
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