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Steak question

DawgtiredDawgtired Posts: 213
edited November -1 in EggHead Forum
I quit putting mustard on my steaks because I thought it cut down too much on the char I was looking for. Instead after the rub, I bagan putting olive oil on the them. However, now I'm thinking the high temps are burning the oil and imparting a not so flavorful tase on the meat. What do y'all do when prepping your steaks?


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