- For a strip steak or filet - charred on the outside and pink but very warm in the center, with the filet being butterflied if it's more than 10 oz. At the recent FT IND St. Elmo's Dinner, they did the filet perfectly.
- For a rib-eye, pan fried on a lower heat setting and cooked more evenly throughout, a little more well done than the strip steak because of the extra fat.
- For a top sirloin, a butt, or a flank steak, please give it to somebody else and find me a rib-eye or some nice lamb chops.