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Reversed seared SRF Wagyu bone in ribeyes

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Monday night cooked two Snake River Farms Wagyu Gold Grade bone in cowboy ribeyes on my

Komodo Kamado 23"Ultimate. Did a reverse sear at 250 degrees until the steaks hit 120 degrees.

Pulled and wrapped cranked up the KK seared over open flame until both steaks ( they were about

3lbs apiece ) hit 130 . They came out perfect and were delicious . First time cooking Wagyu and will

do it again in the future.





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