Run the eye of round steaks through the cuber twice, or pound them with a tenderizing hammer. Season with Adolph's and coarse black pepper and let stand for a couple hours. Sear quickly over HOT coals. It's not as good-flavored as a marbled ribeye (Del Monico), but it's good. Don't be shy with the pepper.

Our God reigns.
Harrumph!!!
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