The finest steaks are usually prime meats, on the bone and dry-aged for 28 days.  Restaurants, today, cannot afford these steaks on their menus.  We are lucky if they carry one prime, dry-aged steak, and if it’s on the bone, it’s a rare find.  What a restaurant has today is no guarantee it will serve it tomorrow.  Last I checked, the following restaurants offered at least 1 prime cut, on the bone, 28-day dry-aged steak: Char in Raritan, Porterhouse in Old Bridge, Rare The Steak House Totowa or Little Falls, River Palm in 3 north Jersey locations, and Chophouse & Smoke Emporium in Englewood.  For the best experience, buy a prime, dry-aged steak on the bone at Wegmans.  Take it out of the refrigerator an hour before grilling it.  Pre-heat your grill as high as it goes.  Season the steak moderately – (don’t pour the stuff on).  Use a touch of Lawry’s seasoned salt, Lawry’s seasoned pepper (use more of this, if you like) and either fresh garlic or Lawry’s garlic (Lawry’s is much better than McCormick).  Sear the steak for 60 seconds on high.  Flip it for another 60 seconds, then lower the temperature to medium-high for 60-90 seconds.  Flip the steak one more time for another 60-90 seconds.  Your steak is done.  Cut small pieces and make it last.  If you rotate the steak when you flip it, you will capture grill cross marks.  For every day excellence, buy the t-bones at Costco.