I love steak and eat a lot of it. Thick with bone in and a nice ring of fat around it is my favorite, but often I eat thinner steaks without the bone too. Adjusting temperature and cooking time, I can usually get them all to be medium rare, that I prefer, throughout.
However, I can’t stand steaks that are not cut the the same thickness. One side thick tapering down thinner to the other. It’s impossible to get the same amount of doneness throughout. It’s even worse when there is a bone in it and of course the bone is always the thickest part.
I’ve tried buying from all sorts of places and the most expensive are not necessarily the best. It seems like I’m getting more and more like that. Is this a new trend? Is it to make you think you are getting more? Have others noticed the same thing?