SAP variable values are specified in a proprietary MDX clause appended to the original query. Analysis Services parameter values are passed separately from the MDX query, and are evaluated at the server.
So...keeping that in mind, if you look at the palm of your hand -- all of it, from where it meets your wrist, all the way around (except the fingers) that is about the same size as 3-4 ounces of steak. So, twice that much would be 6-8 ounces. Don't forget -- that's UNcooked. When steak cooks, it gets smaller.
Rib eye and T-bone steaks are fatty and rich tasting, while strip and tenderloin steaks are tender and less fatty. Choose steaks that are at least 1 1/2 inches thick, ideally 2 inches, as this will determine how well a steak can tolerate high heat and develop a crust without overcooking.