Meat II

How about a 19 oz. ribeye? Accompanied by an eggplant-tomato-burrata cheese-toasted bread crumb concoction.

Salt, pepper, and rest the beef:



























Low side of fire to 100 F or so:











































Grill Grates to sear, finish at 120 F or so



Cut:



























Serve:



The salad:




























Cheese is as good as it sounds:








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