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I'll take just about any meat I can get my hands on. One of my favorite things to do is to let the meat soak in worcheshire sauce for several hours to a day before grilling. On a medium-high heat (depending on the thickness of the cut), I'll rub McCormack spicy montreal steak rub into both sides of the meat shortly after it begins cooking, and usually brush on a small amount of montreal steak sauce just prior to finishing. I like my meat medium rare, just barely warm and pink in the middle.
Oh God, what I wouldnt give for that steak right now.
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