@Toe_Save invited me into the last round and I am grateful. This is some seriously good beef.
My wife usually buys our steaks and she gets them from a Wellcome or Jason's. But these slabs from the Great White North were something else. At least twice as thick, they were hefty cuts of meat. I was so excited when we unsealed and cooked the first one.
We do a simple salt rub on each side and then we pan-fried it on high heat with only a little oil. Two minutes a side, and 3 flips got me a juicy medium-rare steak. I'm getting hungry now as I think of it (and I just ate lunch!)
It took longer than expected for the order to come in. I wasn't complaining - this is a pretty informal process. Maybe forming this "Steak Club" will help I was most interested in getting really nice meat. We are happy!
(Below isn't quite how we make our steaks on the stove, but it's pretty close)