I know the United States imports a lot of beef from New Zealand.  And I’ve tried some myself and it’s pretty good.

I’m not at all familiar with the grocery store meat departments in Auckland, so you may have to try to visit some different grocery stores.

If possible, maybe you could find a meat shop or butcher shop.  They might be better able to get you a good cut of steak.

The average thickness of a steak in the U.S. is ¾ of an inch think.  Personally, I like mine cut 1 inch thick.

The best beef steak is the filet mignon, which is cut from the beef tenderloin.  It is also the most expensive.  One way to save on price is to see if you can purchase a whole beef tenderloin.  Here in the U.S., you can save at least $1.00 per pound by purchasing it this way.

The next best cut is the Porterhouse Steak or T-Bone Steak.

The way I cook by beef steaks with an electric oven is to set the oven to broil, place the steaks on a broiling pan, and cook for 7 minutes, then flip the steak over with a pair of tongs and cook for another 7 minutes.  The steak should be medium rare by then.  Don’t salt the steak while cooking, it draws out the juice and dries the steak.