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After a week of being “good,” I thought we deserved some big beef. Passing by my butcher, I found some irresistible local-grown bone in ribeye steaks.  Living in New York City, many of us don’t have the luxury of an outdoor grill and need to turn to alternative methods of grilling a steak. Many opt for broiling or oven roasting, but I depend on a good grill pan.

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I pat the steaks dry and then season both sides liberally with kosher salt and pepper and rub the fist side to be cooked with a small amount of olive oil.

I then place the steaks on the preheated grill, pressing them down rather firmly to ensure full contact and help obtain the ever elusive grill marks. I sear the steaks on high for 1 minute and the turn the flame down to medium. I cook a 1 to 1.5 inch steak for about 7 minutes a side, cooking each side on high for the first minute.

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When the steaks are done, I place them on heated plates and the let them rest tented for about 5 minutes.

On serving, I drizzle each steak a bit of first quality Tuscan extra virgin olive oil.

Wine Pairing: Pinot Noir, Brunello

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