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Rib-eye! Then Porterhouse or T-Bone.
I like them seasoned with Montreal steak seasoning, pan seared till medium-rare.
In the same pan with all the steak juices I like to cook some butter beans.
Add a twice baked potato and garlic bread and I am in heaven.
Last edited by 6MTzer; 02-17-2008 at 06:44 PM.
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