A generous friend of mine recently gave me some beef to try, a Flannery filet tip (or tail, the narrow end of the filet). I wish I had taken a picture of the steak before cooking it; the beef had a deep red (almost burgundy) color, and evenly distributed thin lines of marbling. Even the aroma of the raw beef was rich and game-like.
I’m usually a medium-rare kinda of guy, but decided such high quality beef should not be abused. I seared it in a hot grill pan for two minutes a side, so it was just warm in the center.
What do you think? Is that too rare for you?
The flavor was amazing, if not intoxicating. A real treat. Mr. Bryan Flannery will be hearing from me soon. Damnit.
Served with split, cast iron roasted carrots and Logan Turnpike grits.
