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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 2 T-bone steaks each 1½ inches thick (about 3½ pounds total), patted dry 2 tsp kosher salt 1 tsp ground black pepper 3 tbs extra-virgin olive oil lemon wedges for serving Instructions: Sprinkle each side of steaks with ½ teaspoon salt and ¼ teaspoon pepper. Cook steaks, uncovered, over hotter part of grill until well-browned on each side, about 2½ minutes per side. (If steaks start to flame, move them to cooler side of fire and/or extinguish flames with squirt bottle.) Move steaks to cooler side of grill and continue cooking, turning once, to desired doneness, 5-6 minutes more for rare (120° on instant-read thermometer), 6-7 minutes for rare medium-rare (125°), 7-8 minutes for medium medium-rare (130°), 8-9 minutes for medium (135-140°). Transfer steaks to cutting board and let rest 5 minutes. Cut strip and tenderloin pieces off bones and slice crosswise about ½ inch thick. Arrange slices on platter, drizzle with olive oil, and serve immediately with lemon wedges to squeeze on meat. |
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