From: Executive chef Craig Deihl, Cypress, Charleston, SC. Yield: 4 servings. 2 Certified Angus Beef® New York strip steaks (1½-lb.), 2" thick to taste, salt to taste, black pepper as needed, canola oil 3 Tbsp. butter 8 sprigs thyme as needed, olive oil to taste, sea salt 1½ lb. mixed variety heirloom tomatoes 2 Tbsp. saba (cooked grape juice also known as mosto cotto) 3 Tbsp. extra virgin olive oil 1 lemon, cut in half to taste, sea salt to taste, black pepper for ...

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