re: Anybody completely cut their steak up before taking the first bite?

I cooked a ribeye last night.

porcini mushroom salt and black pepper, basted in truffle oil.

Seared both sides for 30 seconds on high heat in my well-seasoned iron skillet then put it in the oven for 2 minutes on each side at 500 degrees in the same skillet.

Take it out, put a square of butter on it and wrap it in tin foil for 10 minutes to settle, then serve.

It was fricking incredible.