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Show Us Your Meat, and We'll Show You Ours
Copy pasta from another chatty social media source I'm on...

Talk to me about steaks real quick. So I made ny strip last week and ribeye last night. I think i do pretty good at making em but I'm sure it could be better and I'm also not sure if I trust me thermometer. But the NY strip had a very strong resemblance to steak sauce in flavor and I like the texture, the ribeye was meaty as hell and kind of awesome. Tastes like the usual beef tho. Very soft and tender too. I think I'm gonna try a tbone next week. But tell me about your cooking methods. Based on my research I salted it, no oil in cast iron and then would do a little butter, Rosemary, thyme drizzle after flipping. I think I'm gonna keep doing them that way except I'm adding oil this time. I don't really get that crust the internet says I should have without oil. Idk if I have patience to incorporate the oven, I'd rather work on the skillet searing method for now. What do y'all do?

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