Trying to create the PERFECT Valentine's Steak ever! Unfortunately my wife is trying to make it difficult for me by wanting different sized cuts. But that's okay, I enjoy the challenge but would love any and all suggestions.[p]My butcher is getting a shipment of Prime grade Delmonicos/Rib Eyes tommorrow for Valentines. I am going to try a TREX style for the first time and will have him cut me a 1.5" thick steak. However, my wife says that she and the kids don't like it so thick, although they do enjoy Med Rare. So, I've read how to SEAR a 1.5" - 2" steak (750 degrees/90 sec per side, take off and let relax for 15-20 minutes, then finish at 400 degrees/4 or 5 min per side.) Is it really crucial to allow it to relax?[p]What approx. times would I do if a steak is only 3/4" - 1"? I would assume 750/1/1 ; relax 15 min ; 400/3/3 ??? What advantages/disadvantages would using a cast iron skillet to sear give me?[p]Oh, yeah, I've read MANY recipes where people SWEAR by simply using Koshar Sea Salt, Ground Black Pepper, Olive Oil and French's Yellow MUSTARD! I've never tried the French's Mustard yet but have seen in on lots of recipes, including Steaks, Ribs,... Can anyone explain how and why because I really haven't read an explaination as of yet and I'd hate to ruin some PRIME Grade Beauties.