After seeing @Vtory's profile post regarding steak, maybe it's time to start a dedicated thread for different cuts, cooking methods, and species (Angus, Wagyu, etc). Charcoal, or pan fried in butter, then broiled are my go to methods, depending on mood and motivation. I always let the steak come up to room temperature or close to it, then freshly grind salt and pepper 5-10 minutes before it's time to cook, NEVER any rubs or other spices, I'm just not really a fan. I've started to experiment with dry aged steaks at home using the Umai film, with great success. This is a New York strip loin aged for 3 weeks. Here is a Rib loin aged for 4 weeks, and I forgot to take pictures after butchering it. The trimmed outer crust makes and excellent flavorful stew!!! Sorry no action shots or finished product this time around.