steak

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...

Just had a quite spectacular meal at Goodman in Canary Wharf, and one of the chefs took us round their dry ageing room to explain the cuts of meat, and showed us the charcoal ovens in which they cook the steak. Would be interested in others' best steak experiences. On a side note, we were...