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Steaks, what type and how cooked and etc.
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dlerwick
Posted 2/24/2009 22:34 (#621714 - in reply to #621547)
Subject: Re: Steaks, what type and how cooked and etc.


Western Nebraska
Rib eye or T-bone, 1" thick. Sometimes with seasoning salt, sometimes in JD mesquite marinade cooked on the grill as hot as I can get it (usually around 450). Five minutes per side and it is a nice medium rare. If it isn't pink most of the way through it has been WAY overcooked.
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