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Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
Ribeye, dry-aged in my cellar (in a mini refridge devoted to the purpose) for 8 weeks, grilled over mesquite and rare.
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My first job was cooking at the Jersey Shore. Burgers and dogs. We ground our own meat, formed into balls with an ice cream scoop for storage, and pulled out a ball and smashed it on the flat top right away. As noted above, grill (cast iron works at home) needs to be very hot.
I made thousands of these over my 4 year burger career, no waiting for the ball to sear...
Was that plain, cheese, or the big gun, a Cali cheese on a hard (kaiser) roll?!?