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[QUOTE="CVP33, post: 1996188, member: 70215"] Tough to eat more than 6oz of A5. I prep/season the pan (or blackstone) with a piece of fat cut off the ribeye. Then cut individual strips and quick sear each side. Take the pan, now loaded with A5 fat and sauté some spinach, garlic, mushrooms and onions. Damnit, now I want a steak. [/QUOTE]

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