If anyone out there loves steak, consider an Anova sous vide circulator. We love ours and now have steaks, lamb and pork at home that tastes as good as what you can get in high end restaurants. A cast iron pan is critical for the final searing. The best thing about it is that we can throw the meat in then forget about it for hours. Whenever we are ready for dinner, it only takes a quick 2 minute sear and we are eating the best steak ever, cooked to a perfect medium rare all the way through, no matter how thick the cut.
If you miss going to restaurants for good meat, do yourself a favor and look into the sous vide cooking technique. We have not used our grill since getting ours.
Meijers recently had ribeyes for $5.99/lb and they were absolutely wonderful.
