Half a Boucher Farm beef flank (just right for two hungry farmers) with a dry rub on it called "Swamp Venom" from the Dizzy Pig company, seared on high for 3 minutes per side and then rested for 15 minutes covered in aluminum foil and a heavy towel to finish cooking the remainder of the way through. I served it with a previously baked sweet potato, nothing fancy, and since Dan was serving (for which I am grateful), no plated photo.
