The search for the elusive great steak

People ask me all of the time about my secrets or expertise in cooking a steak. There are many different cuts of steak in today's market (filet mignon, New York, Delmonico, culotte, top sirloin, flank, London broil, rib, top and bottom round). To cover all of these different cuts, in even short detail, would take half of today's newspaper. So we're going to talk about the filet mignon, New York and (my favorite) the Delmonico cuts.