PREVIEW

... e I’m enticing it, but I cut the steak with my fork and knife.

Oh? It’s super tender. I mean, I knew that before, but still.

Like a hot knife through butter.

It’s as if there isn’t any gristle at all.

You can see the nicely charred exterior and the beautiful pink center in the cross-section.

The juices flow out, showing that it’s not been overcooked. Actually, isn’t there too much juice leaking out?

I wonder if it’s not actually Mollifying Poison ...

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