Has anyone else tried Bryan Flannery Steaks?

[Jenise]

Last weekend, for a special dinner with friends, I had two 45-day dry-aged, 20 ounce, prime rib-eyes overnighted to us from Bryan Flannery Steaks in Corte Madera, California. These steaks have been talked up on various boards and compared favorably to Lobel's in New York, which most everyone seems to think is the best beef on the planet.

Anyway, GREAT steak. I slathered them with olive oil, fresh garlic, salt and pepper and grilled them outside. Beautiful texture, and these two-inch thick boneless steaks achieved our idea of perfect rare (no blue, but rosy rosy red) in about 14 minutes with an additional ten minutes' rest. I actually didn't think they tasted as corn-fed good as the prime Alberta beef I buy at a butcher's just over the border in Canada, but the many additional days of dry-aging does produce an imcomparable velveteen texture, and it was definitely worth the cost for taste, fun and extravagance.

I've had the ribeyes, as well as a roast (the last was a tad overcooked, I really thought the chef was going to cry, but it was still quite tasty). The ribeyes were great. I've already told Betsy that a Flannery asst is what I want for my birthday.
I send my dad some for his birthday (the rolled skirt with Korean marinade), and some filets.
I know a lot of people who have ordered, all have liked, and all have thought good service.

Betsy got me a 2 in (32 oz) dry aged porterhouse from Bryan's Fine Foods. Would challenge Luger's as best steak I've had. A splurge, but a gratifying one.

[Jenise]

Dale, glad to hear the good report. Did you share a steak that large?

Also, can add that about two weeks ago we had a Bryan Flannery hanger steak, one of two I ordered with the rib eyes we purchased in August. It was, without doubt, the richest (in a good way) piece of beef I've ever had. It's quite a bargain--I think I paid around $20 or $25. And it's so rich, one package (two steaks) could feed four (not that the two of us had any leftovers).

we shared, although Betsy is doing Sonoma Diet and initially just took 4 oz. It was so good she took another small hunk.
But I'm guessing after a little trimming, the bone, and what Betsy took, I still ate at least 16 oz.

We've ordered from Flannery, too. It's been awhile, but I think we ordered a couple of New York Strips and a couple of rib-eyes. The problem is that I kind of overcooked them, so I can't give an outstanding review. User, not supplier, error. I need to order some more. However, I love the butcher around the corner from me and really like giving them the business.

We've ordered from Flannery, too. It's been awhile, but I think we ordered a couple of New York Strips and a couple of rib-eyes. The problem is that I kind of overcooked them, so I can't give an outstanding review. User, not supplier, error. I need to order some more. However, I love the butcher around the corner from me and really like giving them the business.

I like some local butchers (at least one where I can get dry aged), and can't afford to order Flannery regularly (although they are far cheaper than Lobels, on that quality level). So this is a rare treat for us. I was worried that I had overcooked. I seared both sides, and then put over low heat for a couple of minutes due to thickness. But when I came back in 2 minutes I had some flareup. Turned out fine, but I was worried. Next time I'll move to area with burner totally off for indirect cooking.

[Jenise]

Dale and Traci, overcooking's easy. Fortunately, when we grilled off our first order, I was lucky to remember a recent thread here about dry aged steaks requiring less cooking time in time to instruct Bob to pull the steaks about three-four minutes earlier than he usually would for their thickness.

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