I eat a lot of steak and prepare it very simply.  A deep sear in a hot pan with salt and pepper and then create a simple pan sauce.

Bring your steak to room temperature on the counter for about an hour.  Season generously with salt and fresh ground pepper.

Season in a tiny amount of oil – don’t fiddle with the steak for about 5 minutes as it cooks on one side.  Walk away if you need to.  Its the sear that gives flavor to the steak and the sauce.

Turn the steak over and do the same on the other side.

I don’t do this always but here I chopped up a couple of shallots and added them to the pan.

You can add a scant tsp. of flour and cook it well to create a thick sauce.  I don’t always do that.

Here I did add the flour – after the flour is cooked, splash a generous amount of red wine.

Swirl it around so the wine picks up any of the fond (brown bits) off the pan.

If you have stock, add that too and now taste the sauce for seasoning.  It should be well salted and now add a pat of cold butter to round off the sauce.  The amount of butter is up to you but it is very important for the lovely luscious flavor.

Cook the steak to temperature and pull out.  Allow it to rest at least ten minutes.

I like to finish the sauce with a couple tbs. of wine that I don’t let evaporate.  It gives a winy flavor that I enjoy.

Now slice the steak and serve on a warmed plate with a choice of your sides like mashed potatoes, etc. and spoon over the sauce.

This day I just served it with a crusty baguette.

This technique can be applied to most meats, like chicken or pork.

I hope you try it.

Until I cook again!