Well, to PJ8, what I had to do was just go get a trout HEAD and thaw that out. It was mismatched with the carcass. As for the charred rare thing… It’s just no fun for the cook. The fat (and there is usually plenty) on the prime rib just explodes in flames right away. This will sort of blacken the cut, but not in a good way. As for the filet, if it’s been butterflied, it’s pretty thin, and not easy to char and keep rare at the same time. A line cook uses feel, either with a finger or tongs to judge doneness, and there’s not much there when the thing is cut that thin.