pacanis, that's easy. Don't measure. Just pinch some off, mince it, and go with it. I don't really measure when I make stuff anymore, it's all done to taste.
GrantsKat, grab your phone book, and start looking for some restaurant supply places. Most don't sell groceries, but they might be able to give you the name of some place that does, that will also sell to the public. See if there's a listing for "Fadler" or "Gordon's Food Service" (a.k.a GFS). You can also try looking at Sam's. Forget buying a few steaks. If you have the freezer space, just buy a whole strip loin, and cut your own NY Strips off it. Yes, it's a lot of money to lay out at one time, but, cut your own steaks, individually wrap and freeze them, and you'd be surprised how much money you save in the long run. The same can be said for any boneless steak, like Ribeyes (you need a prime rib clod for that) or Filet Mignon (you need a tenderloin, which has to be peeled of membranes and connective tissues before cutting). Top Sirloin, Bottom Round roasts, etc., can easily be cut into steaks, but they won't be as nicely marbled as a Ribeye. You'll want a pretty big knife that's razor-freaking sharp to cut the steaks. You'll probably also want a kitchen scale to weigh your steaks. Using a scale to weigh each steak lets you know about how thickly you want to cut the steaks so that they weigh X oz. Unless, you want splurge and cut a 2" Ribeye.
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!