Butterflied and Grilled

1. Pat the steak dry with paper towels and place it in the freezer for about 10 to 15 minutes to firm up and make it easier to slice. Take the steak out and place it on a carving board.

2. Position the steak vertically on the cutting board and place your palm flat on top of it. Position the blade of a long, sharp kitchen knife against the side of the steak lengthwise.

3. Slice through the center of the steak toward the other side, stopping about 1/4 to 1/2 inch from it. Use long, smooth strokes whole holding the knife blade parallel with the cutting board. Open the steak up like a book and let it sit out until it reaches room temperature while you start the grill.

4. Set up the grill to cook with medium-high direct heat. A full layer of lit, lump charcoal in the charcoal tray of a barbecue produces medium-high heat. If you have a propane grill, set the burners to the medium-high setting. Let the grill heat up for about 10 minutes with the lid closed.

5. Season the butterflied steak on both sides with kosher salt and freshly ground black pepper. You can also use your favorite spice paste or rub.

6. Lay the steak on the grill with the interior-side -- the inside part of the steak you exposed when you butterflied it and opened it up like a book -- facing down. Starting the steak with the interior facing down prevents it from folding back together while you grill it.

7. Broil the butterflied steak 6 to 7 minutes on each side for medium-rare, or until the middle reaches 125 to 130 degrees Fahrenheit. Broil the steak 7 to 9 minutes on each side for medium, or when it reaches 130 to 135 F. Turn the steak over every 3 or 4 minutes so it cooks evenly.

8. Transfer the steak from the grill to a carving board. Let the steak rest for about 5 minutes before serving.

Searing and Oven-Roasting

1. Take the steak out of the fridge and let it sit at room temperature for about 45 minutes. Use a plate lined with paper towels to absorb the moisture. Pat the steak with paper towels after it reaches room temperature and season it to taste.

2. Heat the oven to 375 F. Sear the 25-ounce steak on both sides until golden brown in an oiled stainless-steel or cast-iron pan on the stove top, about 2 or 3 minutes on each side.

3. Transfer the pan to the oven. Roast the steak for 10 minutes per inch of thickness for medium rare. For example, if the 25-ounce steak measures about 1 1/2 inch thick, you'd roast it for 15 minutes for medium rare, and about 17 minutes for medium. Always use a meat thermometer to check the internal temperature -- 130 F for medium-rare and 135 F for medium -- for accuracy when cooking a large cut of beef.

4. Take the pan out of the oven and transfer the steak to a plate or carving board. Let the steak rest for 10 to 15 minutes before serving.

Grilled Whole

1. Set the steak on a plate lined with paper towels for about 45 minutes or until it reaches room temperature all the way through.

2. Set up a 2-stage direct-indirect fire in the grill. If you have a propane grill, set one side of the burners to High and allow the burners on the other side to remain cold. If using a charcoal barbecue, light a layer of charcoal on the charcoal tray and use tongs to push it to one side when it glows red.

3. Season the steak to taste and lay it on the hot side of the grill. Sear the steak 2 to 3 minutes on each side them move it to the near side of the cooler portion of the grill.

4. Broil the steak for 10 minutes per inch of thickness for medium rare. For example, if the steak is 1 1/2 inch thick, you'd broil it 15 minutes for medium rare, and about 17 minutes for medium. Use a meat thermometer to check the internal temperature -- 130 F for medium-rare and 135 F for medium -- for accuracy when cooking a large cut of beef. Turn the steak every 3 or 4 minutes during grilling.