How do you cook yours? What sort of butter do you use?

i"m looking for that heavy, rich steakhouse flavor.

I've tried searing in a cast iron pan as hot as it gets. A gas grill (i'm too impatient for chacoal.)
I've tried the slow cooking method where you baste it in butter.

I usually treat with salt and let rest for 1 hr at room temp. Seasoning with sea salt and freshly ground black pepper.

It always comes out lacking that certain flavor. And lately, meat has had kind of a wateryness to it that I just don't care for. So I usually end up scooping it up in blue cheese and carmelized onions.

What do you do?