Danny-Darko

I also suffer from Sciatica. Doing "Williams Flexes" taught to me by a physical therapist decades ago and a good chiropractor keep me out of pain and drug free too. I passed on the epidural since I'm diabetic and it messes with the blood sugar. Williams Flexion Exercises - Wikipedia

Chav Bromance

Very good question! My preferred cut that fits the above requirements is the cut known in the USA as the "Flat Iron Steak". It's tender, juicy because of it's wonderful marbling throughout and even though I make mine well done it still is very juicy and never dry. No fat to trim, no bones and nothing left on the plate. It so flavorful it requires little season too. I usually just use some course kosher salt and some cracked pepper. I then add a drop of olive oil to a very hot iron pan and brown one side then flip it and then the other. I press it with a spatula (chefs use a flat iron like used for burgers on a grill) and lower the heat and keep cooking it on both sides till desired doneness. Hope you like it and bon appetit!