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Shell Steak for 20 (or more)

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Shell Steak for 20 (or more)

Phylloxera | Jun 9, 2003 12:37 PM

I am going to be roasting a 10lb. shell steak (dry-aged New York) and I'm not sure which method to use. I am debating between a slow-roasting of nearly 4 hours at 200 degrees or a quicker, higher temperature roast at nearly 500. Thoughts?

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