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Tuesday, March 3, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Ashley Wright
  • Ribeye (1-inch thick with marbling)
  • 1-2 TBS coarse kosher salt
  • 1-2 TBS fresh ground pepper
  • 1 TBS garlic powder
  • Brown mustard
Allow steak to reach room temperature. Rub both sides of the ribeye with a generous amount of salt, fresh ground pepper and a light sprinkling of garlic. Spread brown mustard on one side of the meat.
Heat grill to 500 degrees. Cook the ribeye mustard-side up for 3 minutes. Turn the meat and cook for an additional 3 minutes. Remove from grill and tent lightly with aluminum foil, allowing meat to rest for 5 minutes.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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