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Message: [QUOTE="Jimdish255, post: 5235514, member: 137"] 1. Too thick can be an issue unless it's an aged steak. Just harder to tenderize and season. I recently concluded this after cooking a beautiful but thick ribeye steak. That doesn't seem to be an issue when cooking a Rib Roast and aged beef is a different class of steak.altogether. Part 2. I can deal with that either way but prefer my steak cool because I sear it on my modified grill with an infrared burner before I drop it onto a heated cast iron skillet drenched in garlic-herb butter. A cool steak helps me to not overcook with this method because I like a little char on the outside and don't want to use a torch. This is obviously a question of taste and preference. Cooking and eating in a firehouse for 30 years was a series of compromises but I learned there are plenty of ways to do everything. Without my grill and tools and potential interruptions I never tried to cook for others the same way. That's reserved for home and a good bottle of Cab. And I do freeze and store steaks with a vacuum sealer. I never go to a store needing steaks but I usually check out the rack and buy if it looks exceptional. That usually means when the "Choice" steaks look like Prime. That happens about 15% or less of the time so when I buy it's not planned. I'll leave #3 for wing experts. [/QUOTE]