It was done as it should be, quite rare, otherwise there’s a tendency to a dry, powdery texture. This was flawless. It was at Chez Gérard, and came with the agreeable criss-cross of the grill on it. It was lightly drizzled with pine nut and basil oil, and was served with sautéed mixed peppers and saffron rice. It’s on the pricey side, but beautifully done, and probably worth it.