Agree with sear or reverse sear to 110 degrees and finish on indirect heat or in the oven. Besides a hot grill a smoking hot cast iron skillet will do a great sear but it will redline your smoke detector without proper venting. I don't pepper until after the steak Is done because the pepper will just burn. I always put lots and I means lots of kosher or sea salt on the steak because much of it is lost during cooking. The deglazing sounds like a great idea too.
Filet - super tender, but little fat so less taste
NY strip - nice balance of tenderness and taste
Ribeye- great taste, a touch less tender than strip
For me it's hard to go wrong with strip or ribeye.
My wife and her family like their steak well done. Just a complete waste of money but I only have to pay for it and not eat it.
