[BfloGuy]

Every piece of grilled meat - filet to burger - is better if you add a pat of butter after taking it off the grill, and letting it sit for a few minutes before serving.

Oooh. Now that sounds like a very good idea. Will definitely try it. Everything's better with butter -- just never thought of putting it on a steak.

[RegulatorCountry]

Shallot butter is better still, especially for a seared mid-rare filet, but it works on lesser cuts just as well.

[conservaKate]

Totally have to agree w/ adding a pat of butter on top of the steak once it’s off grill and resting.

Best steak around here is Painted Hills beef. OMG fabulous. Have a big ol’ rib eye waiting to grill up tomorrow.

And I have to disagee w/ one of the posters who was discribing a T Bone. One side is a NY Loin Strip...the other side is actually the tenderloin. I like to buy the porter house cut...which is the first cut...and you will get a larger tenderloin and a great strip steak. I will buy a couple of big ol’ porter house steaks...on one night we have a bone in NY steak...a couple night later...tenderloin.

Lastly...however you cook it up...I do think all meat is better when it ‘rests’ a few minutes. This allows the juices to flow back out to all of the meat and makes for a very nice taste.