Beefsteak. Thin to thick. So many ways to just like it.

[FoodFuser]

From the thin to the thick, what are the ways that we like it?
Is it 1/8th in flash steak, or goo CHS?

Or 1/4 inch in some kind of swiss steak?

Or 1 inch as a steak?

or 2 inches as charcoaler/broiler ?

I have beefy love
for each of those increments.
But wondering how each of us
slice/buy it and handle it.

[fourunder]

In my book, nothing beats a 3 inch RibEye over open coals or wood fire......cooked no more than medium-rare temperature....served Tuscan Style with fresh herbs, quality olive oil and fresh squeezed lemon.