Why the Bone-In Tomahawk Is the Best Cut of Steak — Prime Time

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On this episode of Prime Time, hosts Brent Young and Ben Turley stroll over to St. Anselm, Williamsburg’s favorite neighborhood steakhouse. The guys are at St. Anselm to talk about their massive bone-in tomahawk (or rib-eye) and how to cook a steak that big.

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19 COMMENTS

  1. Gotta make sure you touch raw meat with your dirty ass bare hands!! Not like meat loves bacteria/mold or anything

  2. Wait… I did not hear “ethereal” once.
    Oh, and although the “bone-in” ribeye is cool, hipsters make it way less so, because it is as if this is a new thing or something.

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