steak secrets.. salt an hour (or more) ahead of time with coarse salt. let it come to room temp. that steak looks closer to a t bone if that's bone in the bottom left. always let it rest. I do my steaks in screaming hot cast iron, finish in the oven if they're thick enough. after several minutes rest, cut against the grain. I skip pepper as it can burn. of course there's also the sous vide method with the top of a mesquite chimney to sear finish...