[pops88]

My family lived in New Zealand almost 7 years with ridiculously inexpensive, grass fed, fillet mignon. In this house, each side is seared, then served. If I could find an inexpensive butane torch, I wouldn’t need a pan. (And I’ve tried.)

I would love to try this recipe- Beef Carpaccio from Alton Brown:

http://www.foodnetwork.com/recipes/alton-brown/beef-carpaccio-recipe/index.html

[boop]

I think that's called Chicago style. Char the outside of the steak and leave the inside rare.

Jealous about the "inexpensive grass-fed filet"!