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I'm doing my steaks in a 250deg oven. Then blast them on a sear. 45 mins for bacon wrapped filet. 45 mins for a fat ribeye. 38-40 mins for fat strip. I season before oven. Few droplets of butter on surface of steak then 30 secs per side flipped twice per side. Juicy as hell, no gray ring, cooked all the way thru perfect med rare, and the steak is HOT. A little melted butter when steaks come off.
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