40 days dry aged bone-in rib eye steak, Cypress sea salt, and coarse ground pepper, these pure, natural ingredients come together even before the chimney steak process begins. Clean hardwood charcoal, burning red hot in a charcoal chimney rests inches above the seasoned steak for less than five minutes on each side. Finished with a fine dust of truffle salt, carved and served medium rare, this is steak at its best.
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