Quote:
Originally Posted by mrhills0146
Rib eye, rib eye, and rib eye.
Started in cast-iron skillet so hot that it will smoke me out of the house. Finished under broiler.
Paired w/ a glass of Stag's Leap cabernet is my idea of heaven.
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With ya there--I have 1000 degree infared gas broiler just for that purpose (in my oven)
