Just out of curiosity...
How does everyone prefer their steak? We are talking cow only here! What's your preferred cut? Method of preparation? Method of cooking? From the steakhouse down the road doesn't count!
My personal favorite:
USDA Prime grade NY strip, dry aged 28 days, cut 45mm thick
Natural lump oak charcoal with a chimney starter, no lighter fluid
Let steak rest at room temp for 1 hour. Seasoned liberally with ONLY kosher salt and fresh ground Malabar black pepper
Old school cheap-o square grill, when coals are red hot, pour in. Usually around 1400 degrees F
Grate all the way down, 4 minutes on each side take it to somewhere between rare and med. rare
Rest for 5 minutes, then devour!