Food

^ Oh man, that sounds great. Are you saying hold the steak fat side down til it crisps up and then pop it over on to the meatier faces?

That's it. If it's a thick cut try to score the fat a bit and rub salt in it, when the fat reduces it'll season itself in it's own juice. I'm not getting involved in the whole rib eye vs sirloin debate as it's personal preference in the end. Personally I preferred sirloin, when cooked the right way. Fillet is not my thing. It's all about the marbling, just like a good jamon!