On the plate: A rib-eye steak from a grass-fed, pasture-raised all-organic bovine. I marinated the steak in red wine and garlic for an hour and grilled it outside over hardwood charcoal, about five minutes on the first side and four minutes on the second, so it came out a rosy medium-rare. Wow, it was scrumptious, with that perfect balance that great st…
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