Another Batali Steak Night

Here's another reason why this recipe works so well. With a 2-inch thick ribeye, you have an almost foolproof hunk o' meat. Flare ups, hot spots, etc. don't matter as much, because the meat is so thick you can remove it to a cool spot on the grill, and not have damaged the interior.

Here's the recipe and article. You must make this steak. With the ground, dried porcinis, mind you.

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