How often do you grill up your own? I tend to make a good New York on the gas bbq with season salt and black pepper. You can season it and leave it in the fridge over night or for at least 4 hours before thowing it on. Beat it a few times with a tenderizer and hit it with high heat on the bottom grill. 70% one side 20% the other and 10% back on the other side. Medium rare. You can sprinkle it with some oregano after the first flip. Use only the kind from the Greek market that's still on the vine. Steaks are nothing to take likely h: The American run-of-the-mill restaurants really do let you down.

Have you ever been to Houston's? Not sure there's one where you live. Great steaks. Higher end, yet good.