Your opinions greatly appreciated. I struggle to get consistency in my quest for the perfect blue steak. Which cut, what cooking utensil, which cooking medium (or should that be what,which,what?!). How long to let stand? How long before cooking to take out of fridge? And a host of other questions. And while you're at it you can give me the best bottle of red to share with it - on a money no object basis! TIA.