Am I the only one in the world who loves thin steaks? My Iowan wife likes steaks shaped like bricks. Yuck what a challenge to cook. My personal favorite: A fatty, marbled rib-eye about 3/4 inch thick. Three minutes on one side, two on the other over a scorching fire yields perfection on a platter. Often I have to ask a butcher to slice the regular steaks in half.