Picked up two petite strip loins with very good marbling for $30/lb, each one was about 1/2 lb. They come from
www.vtqualitymeats.com/ and are "grass fed and grain finished" or "100% Grass-Fed and Certified Organic Grass-Fed beef". Based on the recent conversations itt, and the difference in the gder all grass steak, I am pretty confident these were the former.
Reverse seared them on medium for 1:15 side after crisping/reducing the fat on the loins with a little butter, then let them rest for 5 mins. After resting, seared on medium high for :50 and used a medium pot as a weight which I pressed on them with as they seared.
Made the onion cream sauce from above, and used some Colston Bassett Stilton as the blue (same $/lb as the steak!) which was awesome.
Decided to make the meal a little heartier and include fusilli.
EMC: