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Reviewed Pan-Seared Rib-Eye

Jul 10, 2012 in Food Network Community Toolbox on

Crust it made was good, BUT, big BUT, is that I could only do one side because of all the smoke. I almost set off the sprinklers. I had to wait until all the smoke went away and finish off steaks under broiler. The one side of the steak I was able to do this way had a great crust, though. But this recipe just isn't practical unless you have big t"

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