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It was sublime, the half I ate anyway. For me, this was perfect. I've done higher chars and I find that they can detract from the experience, for my taste, no pun intended. This crust is nice but not too much, every bite is ultra tender. That said, I've done and requested higher chars at restaurants that were equally as good. A caramelized crust is critical.
On sale at $9.99/lb, this was dirt cheap. I would have been happy paying $55 for this steak in a restaurant. Have done so and this was better than a few. Better than an $85 tomahawk I once had. Though the steak wasn't that great, it was a phenomenal evening including the owner of the restaurant doting on us all night and the chef coming out to ask us exactly how we wanted our steaks done, and she nailed it. For the record, it was a higher char. Outside was perfectly caramelized, deeper by a lot than this one, and because it was (sadly) so thin, maybe 3/4 inch, it was cooked on the stove top, perfect rare. She nailed how we wanted our steaks prepared, we just wanted a real steak at $85. Still, a lot of free wine from the owner and various tidbits from the kitchen made for an outstanding 5 hour dinner.
I would like to do a flat iron with a chimichurri sauce. Great flavor, absolutely. I would grill mine.
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Tru6 Restoration & Design
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