Both but there are only a couple of places I will order steak when eating out. Usually I cook it at home.....or, uncook it actually. I want it extra, extra rare. Cold in the middle. I would rather eat cardboard than a well done steak. I also don't want it warm in the middle. I eat steak a lot, but mostly at home. The way I cook it, is rub sr flour on it...not enough to consider it breaded...put it in a hot skillet for about a minute, just a dab of oil...not more than a tablespoon, just so it doesn't stick. Turn it. One more minute or there about....done.

I think I consider meat to be flesh taken from a once living being. A bird, a mammal. A fish? Grown in a lab, just an assembly of amino acids, proteins, lipids, whatever. (even if DNA was used to assemble it into a concoction unidentifiable from "real" meat) I'd still consider it artificial meat, not real meat. If I couldn't get, or developed an aversion to eating real meat, I probably wouldn't be interested in fake meat. But I would have no moral objections as long as it wasn't grown from and/or marketed as human meat. Grown from and marketed as beef, pork, most anything else would be okay. Fake human meat might be a hit at the zoo. The big cats would probably love it. :-)

I don't flambé. Perfectly understandable to be hesitant. Epicurious recipe, HERE Pour off fat from skillet, then add shallots and half of butter (2 tablespoons) to skillet and cook over moderately low heat, stirring and scraping up brown bits, until shallots are well-browned all over, 3 to 5 minutes. Add Cognac (use caution; it may ignite) and boil, stirring, until liquid is reduced to a glaze, 2 to 3 minutes. Add cream and any meat juices accumulated on platter and boil sauce, stirring occasionally, until reduced by half, 3 to 5 minutes. Add remaining 2 tablespoons butter and cook over low heat, swirling skillet, until butter is incorporated. Serve sauce with steaks. I actually turn off the burner when i add the cognac. The pan is very hot at that point. Then turn the burner back on to finish. I learned from Ann_t...her recipe, HERE . She uses less cream. I aim for her color sauce. Just keep a lid same size as your pan nearby if it flames by accident.

That is cured, fully cooked. Just like what you would find in a deli sliced ham sandwich. Such a thick slice. I'm surprised your butcher did not ask a few questions. That is about 10 times the amount i use in my peas. I do like thick chunks for anyone that wants one. I keep some packages in the freezer for that specific reason. And for ham and bean soup. Mustard and brown sugar is common but we don't like a sweet glaze. I brush with mustard and use a dry rub and bake in the oven to heat through and to form a nice bark. You just want it heated without drying out. Skillet or oven, medium high heat, to caramelize the surface. Called the maillard reaction. Surface browning elevates and enhances the flavor. Mustard and brown sugar will form a nice glaze but that works best in the oven. Will burn in a skillet. You will get some nice slices cut at an angle. That looks about 3 pounds or so. You could always freezer some slices as-is for soup later on. This is what you have. Where i am from it is called breakfast ham. Fully cooked cured ham then heated in a skillet. Raw pork looks like this. Yours was cut from something like this but this was cut clean commercially. Yours was cut by hand around the bone.