Time intensive but worth it! Would help to have a sous chef. About a gazillion calories, so we'll save it for a special occasion. Incidentally the trick in getting mouth-watering steaks is to have the butcher go medieval on the tenderizing process. The raw steaks should almost fall apart when held. I used an iron skillet, which worked beautifully for steaks and gravy. Might cook at medium rather than medium high next time,