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Unread 01-20-2013, 10:32 PM   #24
Toney Marconi
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Join Date: 11-26-12
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Thanks everyone. Never could have cooked them without tips from The Brethren. I had never even heard of a reverse sear until I joined. Time permitting, I don't think I'll cook big thick ribeyes the traditional way again. I ate the third steak for lunch today. I ate it cold straight out of the refrigerator. It was delicious.
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