Best grass-fed beef ever

We had the best grass-fed beef I've had in this country last night - an organic, grass fed filet from Citarella. So let's go over the caveats. Yes, it's from very far away. And yes, it's tenderloin, which I usually dislike. Oh, and it's expensive ($29.98 a pound).

But grass feeding and finishing lends the usually insipid tenderloin some new flavors, while the tenderloin gives you the latitude to cook the steak extremely rare, which helps the tenderloin. As for expensive, you only really need 12 ounces for two people - that is, about $20 bucks. Sure, that's a lot of money for a steak. But any entree in any restaurant we'd go to is more. So I poured the extra money into some excellent 2005 bordeaux instead.

* A quick note on cooking technique for steaks. I don't have any secrets. Just get a properly conductive pan really screaming hot with a little oil, open the windows and the fans, and let 'er rip. Turn the meat rarely, and let a proper crust develop. And make sure to let the meat rest when it comes out of the pan - the difference in the internal color (grey and flabby, without resting, and a consistent pink, with resting) and flavor is worth the five minutes of extra time.