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Show us your steak and cooking techniques
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<blockquote data-quote="TheRealTMA" data-source="post: 2336800" data-attributes="member: 40015"><p>Looks good. Bit worried about 56C! I do my reverse sear to 43 then in very hot pan for 1-2 plus butter.</p><p></p><p>Why do people buy tomahawks when you have to pay an extra $10 just for the bone? Why not just bistecca or beef rib?</p></blockquote><p></p>
[QUOTE="TheRealTMA, post: 2336800, member: 40015"] Looks good. Bit worried about 56C! I do my reverse sear to 43 then in very hot pan for 1-2 plus butter. Why do people buy tomahawks when you have to pay an extra $10 just for the bone? Why not just bistecca or beef rib? [/QUOTE]
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