I get a NY Boneless, best quality available from my grocer's butcher, custom cut at 2+ inches thick. I usually have them cut me two at a minimum so that it's worth their time. I take them home and bi-sect the cut so that I have two pieces at 2+ inches thick out of each steak. So now I'm serving four people. It's still a lot of meat considering what I had started with. Just throw them on a scorching hot grill, wide open throttle, on their sides to get them good and hot! The fat side down gives me a lot of flame. After a few minutes I lay them over and spritz them with lots of spray butter and pepper them with McCormick's Montreal Steak Seasoning. After a few more minutes I flip and do the same to the other side. That's it. Delicious! The come out Char-blue with a nice crust on the outside. Seared well on the outer and glow in the dark hot and bloody rare in the center! Sooooo Goooood!