I think the cut of steak is equally as important. I personally prefer a ribeye or filet over a new york or top. My cooking style is right inline with dorianj (

I think the cut of steak is equally as important. I personally prefer a ribeye or filet over a new york or top. My cooking style is right inline with dorianj (cast iron skillet + oven). I'd add that I like the steak to sit out at room temperature for 30-60 minutes and I pat it dry on the outside. I'll put a small bit of butter or blue cheese on a filet while it's resting (rib eye doesn't need it). Also, try dry aging your steak in the fridge. I don't usually remember to do this but it does work: http://lifehacker.com/5865849/dry+age-steak-at-home-for-steakhouse+quality-meat http://lifehacker.com/5865849/dry+age-steak-at-home-for-stea...