Ohan, my 23 year old grandson,  knows the best way to eat well is to learn how to cook.   He has perfected the art of buying and preparing the ideal steak.  Here are his pictures and instructions for making the perfect medium rare steak.   

Though Prime grading is more expensive, it's better quality and is worth it.  About 45-60 minutes before you start cooking, take the steaks out of the fridge.  Below you see a NY Strip on the left and a ribeye on the right.  The fat is more marbled throughout the ribeye and the strip has more fat around the edges.  (Ohan was cooking for himself and a friend).  The choice is personal preference.    

Then generously coat the steak with Kosher salt and black pepper.  Let sit at room temperature for 45-60 minutes. Notice how the salt draws the moisture to the outside. We lovingly call this process "sweating the steaks.” Salivate at the sweating.

Get the cast iron hot. Around five or six out of ten is usually about right, but will likely vary per stove. When the pan is ready, lay a thin tablespoon of butter down (per steak slab) and immediately place your steak on top of it. Lay the steak away from you to avoid splashing the hot butter on yourself. Once the steak is covering it, pick up the pan and shake to spread the melting butter around under the slab.) 

Place the pan back on the heat and do not touch anything for 5 minutes. Here, we tried cooking both at the same time, but usually we only do one at a time. If we try doubling again I may raise it to 5.5 or 6 minutes as they came out a little more rare than usual.

While you wait, roughly chop some garlic, quantity to your preference. I usually do 2-3 cloves per slab.  After your 5 minutes are up, flip the steaks over, placing the garlic under them the same as you did with the butter for the first side.  Let cook for 3 minutes on the second side.  Again, if doing 2, I may bump this up a bit since, as I said above, these came out slightly more rare than normal.

Remove from the pan and scoop the roasted garlic on top. For some additional flair, pour any remaining melted butter in the pan over the steaks. Let rest for about 10 minutes before eating.  Combine with sides of your choice.  We usually do mashed potatoes and corn.