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Great size. Sear one side in an oven proof pan, turn and pop into a 350-400F oven until done. Don't be brave - use a meat thermometer, remember to tent and rest the meat. I always under cook about 5-10 degrees because of the residual cooking.
Absolutely nothing wrong with the above method but if you want to take advantage of the grill, bank the coals on one side, sear over direct heat before moving the steaks to the cooler side to finish.
USDA says 145F (but most chefs will pull from the heat at 135), tent and allow to rest for 15-20 min.
Thanks. We grilled and they were delicious!
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