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Bistecca alla brace su carboni ardenti

A thick, bone-in rib steak, charred black and sliced to reveal a deep red interior, rests on a wooden board above glowing embers in a dimly lit setting with blurred barrels in the background.

Txuleta, a thick bone-in rib steak charred black over oak embers in a cider house in Hernani in January, sliced to show the deep red inside, coarse salt glinting, the embers' orange glow from below the only light, chestnut barrels lost in the dark behind, 50mm Mostra altro

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