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West Tennessee | +1 on that. Personally, I rub them down in salt and pepper, let 'em set at room temperature for 30-40 minutes, slap 'em on a hot grill, when the fat starts dripping, get ready. When your flame starts flaring up, be ready to rotate 'em. Let that flame kiss the steaks on both sides. You will not need any steak sauce, guaranteed! Oh and i like my steaks darn near mooing! | |
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Seasoning steaks
