Pigs... STFU. It was funny as hell.
Until 3 Olives says was thickness he gets.... You're all talking out your asses.
Since we doing that, I'll add my rectal affluence...
I like to (not that you asked me...but) get the 1 inch thick cuts ONLY. I rinse the "steak/roast" and trim it ... cut off most of the skin, fat, and the cut out the marrow from the bone (chop it all into a dice and reserve that).
Make a brown roux
Large CI skillet with plenty of bacon grease over med high heat ...
Hit the steak with rough black pepper...get some nice color on one side and flip..remove the steaks when done keep warm.
In the same pan, throw in some diced onions, garlic, the diced: skin, marrow, fat... let it render.
Before it burns...
Raise the temp and deglaze with beer, cider, juice, or other depending on what you like.
Scrap up the gunk up with a wisk... and make a gravy by adding milk/cream and adding the roux.
Put gravy on ........Hunk o ham, mashed taters, green beans, bread for soppin .... MMmmmm