Well I got this hugh 2" thick steak and I thought - Lunch
So I seared it in a cast iron pan at high heat with a small amount of olive oil in the pan on all sides including edges. Then I added some Chinese cooking sherry, Szchuan peppercorns and some Korean Black pepper sauce finishing it off reducing the liquid under a glass lid.. Medium rare. The knife is a Hankotsu, which I also find does double duty as a steak knife (normally used for butchery. A few more interim pics on my Facebook page, https://www.facebook.com/ken.schwartz.984
Ken