I’ve read that one of the secrets to cooking a really great steak is to start with a thick cut of meat. FreshDirect lets you custom order, so I got a 2” grass-fed shell steak (one steak is more than enough for two people at this thickness). My husband did the cooking, but I know the basics: salt several hours in advance, let the meat come to room temp (~30min) prior to cooking, get the pan very hot, keep flipping to a minimum, and don’t cook too long. I made a nice side of sauteed radishes (see the recipe link above) and buttered baked potatoes. Now that’s a Sunday supper.