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Just another steak


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But, man it came out good. 1Kg Tomahawk Ribeye (Cote de Boeuf) from a cow raised about about a mile away, salted about an hour before being cooked. 4 minutes per side on the Kamado at 800F, then another couple minutes per side.

It had the most amazing crust. Simple, but great.


Oh - also a rather good homemade chimichurri. But damn, I hate picking the leaves off the parsley.




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