I almost always cook steak the same way. I pre-heat the oven to 500º with an iron pan (this time I used my Le Creuset grill pan) inside. When the oven and the pan are super hot I put the pan on the stove over a high flame (make sure the fan is on) and lay in the steaks coated with olive oil and a crust of cracked peppercorns and sea salt. The steaks sear on each side and I pop them in the oven to cook through -- tonight it took about three minutes on a side and six minutes in the oven for these bone in steaks. I always let them rest for three to five minutes before slicing.
I generally melt some flavored butter on the steaks. But tonight, for a little something extra I whipped up a mushroom red wine sauce for the meat. I melted about four TB of butter and two TB of olive oil in a pan and added one thinly sliced leek and several sliced cloves of garlic. When the garlic started to color I added in a good quantity of fresh thyme and about 1 1/2 cups sliced mushrooms. I let the mushrooms soften in the butter and then poured in about 3/4 cup of red wine and 1/2 cup of chicken stock and let the sauce bubble and reduce while the steak cooked. I stirred in a dash of balsamic vinegar for a little sweetness and let the pan simmer over low heat. To finish the sauce I swirled in a drizzle of cream and seasoned with salt and pepper and cooked until combined.
The salad came straight from our front yard -- picked about 10 minutes before I served dinner and dressed with olive oil and balsamic vinegar.
Steak dinner --- a good way to start the weekend.