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Remove steaks from marinade.
Remove steaks to a warm platter and tent with foil.
3. Remove steaks from marinade and pat dry with paper towels.
Turn heat to low, remove steaks to an ovenproof plate, and place in oven.
Remove steaks and add a splash of red wine, chopped shallots and a bit of tarragon to pan.
(Grass-fed beef cooks more quickly than grain-fed beef). 5. Remove steaks from grill and allow to rest for 10 minutes before seasoning again and serving.
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Remove steak from pan to a plate and cover with aluminum foil, keeping them warm.
Remove steak from oven, slice with a carving knife and arrange on a serving platter while you make the sauce.
1. Temper the steak: Remove the steak from the refrigerator and set aside to come to room temperature, 15 minutes or as needed.
3. Remove steak from grill, and let it rest.
Remove the steaks from the pan and keep them somewhere warm while they rest.
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