Now that I've (sort of) learned to cook, I find restaurant steaks less enjoyable.

I don't go out to eat as much as I did before Covid but when I do, I'd rather enjoy complex preparations of things I could never (or would never want to) cook at home - think wild game, fish and seafood, exotic things with lots of different ingredients or unique sauces. A steak is easy to do properly at home so I don't need to pay an expensive chef to cook one for me while I pay a 3X markup on readily available wines.

I'm a big believer in the reverse sear - cook in oven for a long time under the lowest temperature your oven will hold, then remove from the oven once desired internal temperature reached; sear for about 50-60 seconds per side in hot olive oil with a hint of chopped garlic thrown in.