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It was a stunning winter day when I observed the sun's interplay with the juice of a delectable ribeye. Despite the chilly weather, I felt at ease as I sat by the fire and watched Boki's deft hands slice some cherry tomatoes and combine them with a handful of rocket salad and beans. He then added a dash of balsamic sauce and an Italian garnish to perfect the dish. We prefer our meat rare, as it is succulent and flavorful with a smoky aroma. You can easily find this recipe and should not hesitate to give it a try. Enjoy!
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