I do inquire about steaks.
Nebraska has pretty ****ty seafood obviously, and I really miss the Mexican food I got in California. But when I leave Nebraska, I really miss the steak.
To give you an idea, Nebraska fillets don't require a knife. You can cut them with a fork. Often when I introduce someone to a good, Nebraska fillet mignon cooked properly, they describe it as orgasmic.
It melts in your mouth and has plenty of flavor to boot. As fillet has very little fat, it supposedly lacks flavor. Yet a properly cooked fillet does have a very good flavor, but it doesn't come from fat.
I personally recommend grilling the steaks at a high temperature over a wood-burning flame, mesquite specifically. The outer skin of the steak will sear, trapping in all the juices. Meanwhile the mesquite wood will smoke the steak.
I take steak seriously the way the English take tea seriously.