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BARDSLJR

Last Night's Cowboy Steak

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Did a Snake RIver Farms premium Cowboy Steak (bone-in ribeye) about 2 3/4lbs. It was seasoned with Maldon flaky salt and fresh coarse pepper, roasted over a lump hardwood/mesquite for about 25 minutes, finished a nice rare/medium rare, about 18" over the fire, direct head. Results were very pleasing- nice pepper and salt crust and good mesquite smoke. The meat itself was like beef and butter had a child. Quite good. The remainder will find itself into some sir-fry tonight.

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