Why? Because we can. Post steaks you've cooked in this thread and help your fellow RD Steak lovers work up an appetite! I'll start off, with a thick-cut T-Bone I had for dinner tonight. From sight, it seemed about 3cm thick when raw, and had a nice big fillet section... Heavily seasoned with salt and ground pepper, and into the pan! Add some beer batter chips, buttered broad beans and a Kopparberg on the side, and this is a nice way to spend an Autumn Friday night! Finally, some pics of the fillet when cut. For my first real thick-cut steak done entirely in the pan, I think I did pretty well to get a nice, even medium-cooked piece of meat! So how about you guys? Show what culinary wonders you've been crafting in the steak kitchen.