well damn, this thread took a bad turn somewhere between when I read it first and these last few posts.....
Going back to steak though - a few weeks ago one of my clients gave me some really thick (1.5 inch) steaks - they were about a pound each. I grilled them medium rare - 7 and 5 minutes - and they were pretty much one of the best steaks I have ever had. The only two things I used to prepare them was lemon pepper and EVOO.
I'm salivating just thinking about 'em.
When I buy steaks I usually get medium priced cuts, but you can really taste the difference between those and a over $10/lb cut...