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Message: <blockquote data-quote="Galethorn" data-source="post: 2307717" data-attributes="member: 7888">I'm surprised I haven't answered this one yet...Ok, since I'm a cheapass (which isn't much of a surprise, being a teenager and all), I don't ever order steak...I cook it myself.I like to start with a sirloin or a tri-tip...Now, whether it's on the grill or in a pan, I like to use a liberal sprinkling of McCormick 'season all' (salt, chili pepper, black pepper, celery seed, nutmeg, coriander, onion, and garlic) as the only seasoning.If it's in a pan, I use some good virgin olive oil (it leeches a lot of the cholesterol out, without screwing with the meat's flavor). On the grill, well, it makes a good glaze on itself with its own juices when they combine with the seasonings.Anyway, I like to cook it at a very high heat so that the outside is a nice dark brown (not black at all though...blech), and the inside is still juicy and pink--almost red at the center.Serve with some pasta (in a parmesan and cream sauce; not cooked; just heated up by the pan after you've drained the pasta, so the cheese melts a bit), and some just-barely-crunchy-still steamed brocoli and you've got a perfect meal, as far as I'm concerned. Oh, and it isn't right unless you keep the knife in your right hand the whole time--anything else is barbaric...or else clumsy.</blockquote>