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Cleveland - Green House Tavern

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    Cleveland - Green House Tavern

    This place serves a "perfectly butchered ribeye" that is dry aged 40 days, cooked sous vide style, then chilled until ordered. Then they sear it to your preferred doneness. The server said they spend 43 days prepping every steak including the dry aging. And get this, it's only $29! I call that a deal. I had one last week. One of the best steaks I've had in a restaurant.

    #2
    wow sounds great... but Cleveland? Ya gotta go to Cleveland for that?

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      #3
      Yeah I know. I just happened to be there, though, so I'm glad someone recommended this place to me!

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        #4
        I live 20 mins from there, will have to try that steak out.

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          #5
          Otis let us know what you think!

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            #6
            Isn't that leftovers?

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              #7
              Huskee Imma say no just because they don't cook it to final temp until your order it... so sure it's cooked twice, but it's not fully cooked. Technicality perhaps...

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