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21 Main Bone-In Ribeye

Meal: 
Main courses
Ingredients: 

1 prime bone-in ribeye loin (we placed in our Italian-manufactured temperature and humidity controlled dry-age cabinet for 45 days)
Salt
Pepper

Directions: 

Trim about 15 percent of the outside of the ribeye loin away to reveal a perfectly dry aged ribeye. Cut a 20 ounce portion off the loin. Season with salt and pepper. Heat up a pan or grill until it is very hot. Sear on both sides until the internal temperature reaches 140 degrees (medium rare). Let rest for 5 minutes.

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Arts & Events

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  • EVENT CALENDAR
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Food & Wine

  • FOOD & WINE FEATURES
  • QUICK BITES
  • RESTAURANT REVIEWS
  • DINING GUIDE
  • RECIPES

Style & Shopping

  • MOST STYLISH
  • STYLE FILE
  • STREET STYLE
  • PRODUCT PIQUES

Home & Garden

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People

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  • ARTIST PROFILES
  • GRAND PROFILE
  • SOCIAL GRACES

Community

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  • BEACHCOMBER
  • HISTORY
  • GETAWAYS
  • LIFE & TIMES
  • VIEW FROM HERE
  • MYRTLE BEACH NON-PROFIT DIRECTORY
  • ADOPT A PET IN MYRTLE BEACH

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