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Reviewed Dry-Rubbed Rib-Eye

Jun 18, 2011 in Food Network Community Toolbox on

I was reading some of the comments and offer, IMHO, the following observations:

You should use sea salt, or Kosher, and make certain to age the steaks for at least 48 hours*.

The steaks she used are friggin huge and if you didn't get 2, of a like size, you need to adjust the spices downward.


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