Just testing a steak out on a cast iron is a fun experience. You learn how hot to make the pan, the right oils that work with certain herbs/seasonings. You just wing it until you find that sweet spot where you can make a steak for anyone whether they want it seared and bloody, or medium with just a bit of rare. Then getting into medium rare and well done is another game of it's own.

I'd say practice different techniques on cheap steaks and work your way up to more prime cuts. Everyone has their own way of cooking their meat, but it's hard to find that moment you just know, "Oh that much heat, oh that much oil, maybe not that long next time, etc." Cooking shouldn't be made to take serious when it's truly an artist adventure of making something for someone else.

Mostly what folks on the sousvide Reddit preach.