A lot of it depends on the guy and what he likes. Everyone is different. I'll tell you what I know and you can either decide what to cook or ask your guy what he wants. Great idea for a thank-you, by the way.

The most popular cuts are New York strip, ribeye and filet. Some people like sirloin, but sirloin is a lower-end cut and tends to be tough. I would avoid it. Ribeye and strip are more marbled/fatty than filet, so they have more flavor, and they're the cuts people typically order at steakhouses. I prefer filet because it's the most tender cut and I like the flavor, but you can't really go wrong with any of these three.

Regardless of cut, get each of you a steak that's about 1-1/4 to 1-1/2-inch thick, about a pound in weight, with a thin strip of fat on the side and moderate marbling. Try to buy the meat the same day you intend to cook it (although 1-2 days ahead is okay), and try to buy it from a butcher, natural grocer or somewhere like Whole Foods. Avoid grocery store meat, which pales in comparison.

When it comes to cooking, there's no one right way to do it and no two people who do it exactly the same. That's why I consulted my friend Melissa who blogs at Alosha's Kitchen and asked how she'd instruct a steak-noob. Here's what she says.

I've tried Alton Brown's method, I've tried Mark Bittman's method, I've tried winging on my own every which way, from plain cast iron searing to all broiling to cooking it on my indoor grill pan.  And none worked quite so well as this method:

http://www.food2.com/videos/perfect-steak-episode

Not to mention it's probably the easiest, which is perfect for a beginner. The video is short and shows exactly what you need to do. Quick and painless.

Important notes, which they point out on the video as well:

1. If you have a good piece of meat, you don't need anything but salt and pepper. Season *right before* you sear it. Don't pre-salt. It will draw out the juices before you even get it in the pan.

2. Pull it out of the oven juuuust as it's done or slightly underdone. Don't pull it out any later than that because it will continue to cook while it's resting.

3. For god's sake, let it rest! If you cut into it right out of the oven, you'll lose all the juices.  Plus, as I said in 2) it continues to cook for a couple of minutes.  Let it.

See? She knows a lot more than I do.

Last thing: temperature (rare, medium-rare, etc) is personal preference, and some people are picky about their meat, so I'd suggest asking the guy how he likes his done. The length of time needed for each temperature varies by cooking method and size of the steak, but once you've determined these, you can find a chart online easily.

I hope you've learned something here today. I know I have. I've learned that I'm hungry.

Happy eating!