Just 1 teaspoon of lemon juice in my honey mustard dressing heightens all of the flavors
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Essentially that means each slice is then cut so that the steak goes from, say, 2in thick to 1in thick, with seasoning on one end, and pink center on the other
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I can easily be remedied by allowing the dressing to come to room temperature before using (just let it sit out on the fridge while you prep your meal) or by shaking the bottle and placing it under warm tap water until the oil becomes liquid again