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Comments

  1. Denise says

    I absolutely rest my steaks (poultry and pork, too). I never used to, but once I discovered the resting method, I never looked back. The difference in the juiciness of the meat is amazing.

  2. MIke Wascher says

    My favorite steak and my favorite way of cooking it. There’s a US Grade Prime Ribeye, proportions that’d satisfy Fred Flintstone, in the Fridge for tomorrow. This is the way I’ll be cooking it, though with a ribeye as large as a roast a sojourn in the oven to finish it may be necessary.

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