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Epicurean Kentuckian: Grilled Ribeye



2013-07-04 - Epicurean Kitchen - Photo by Pen. A simple 4th of July indulgence without going overboard: A grilled and carefully cross hatched medium rare ribeye steak, a small serving of cut-off the cob sweet corn, center cuts of backyard red ripe tomatoes, a few leaves of spinach, garnished with blue cheese dressing, and a few sprigs of patio herbs, served with an official EK wine choice from Smith-Berry Winery, New Castle, Henry County, KY. A great way to celebrate a rainy 4th of July.
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