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Tampa
"This was exactly what I was looking for. The rub, which is really more of a paste than what you would think of as a rub; provided a great outer crust once it hit that cast iron pan. Cooking it at such high temperatures really activated that marbling which is why the ribeye is such a great cut of meat.One of my favorite things about this recipe ..."
Jun 7, 2008 on Food.com
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