this post was submitted on 24 Jul 2023
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It's a 36 oz tomahawk ribeye. Salt, pepper, and herbs de provence. Let it sit for a few hours, then put it on a grill at around 225 F for just under an hour, until the steak got to 125. Took it off and got the grill up to 650, then grilled for about two minutes on each side. Rested and sliced.