If mods have any objections to having me post two threads at a time, I apologize in advance. Please feel free to close my thread and call me an idiot.

Steak...I can't fucking stand it when I see people try to make it more than it is. Salt, pepper, butter. THIS IS ALL YOU NEED. No sauces, no toppings, no fancy cooking methods.

I'm putting a slight twist in this in that I'm using a compound butter. Step 1: Slice chives as thin as you can get them and mix with half a stick of softened butter.

To this, add 2 cloves of minced garlic, lightly cooked in butter.

Mix well and refrigerate.
Season your meat. Salt and pepper only, please. If you really want to add something else, go ahead, but it's really not necessary. Lightly coat with canola oil.

I went with two filets and a strip.
Pre-heat your oven to 450-550 degrees, and throw a pan in there. After about 5 minutes, throw the pan over a high flame. Add a small (SMALL) amount of butter, and immediately throw the steak on. DO NOT FUCKING MOVE A GOD DAMN MOTHERFUCKING THING, GOD DAMNIT. By not moving the pan or the meat, you can be assured of a proper sear. This will add extra flavor and texture. Flip the steaks after they're seared, and move directly into the oven.

Cook until done. How do you know if it's done?
Make a fist. See the meaty part in between your thumb and finger? Poke that. With your first squeezed tight, it's well done. Semi-relaxed is medium. Completely relaxed is rare.
Or, you can be a pansy and use one of these.

Once done, remove from the oven and place somewhere to rest for at least 5 minutes, if not longer. Top with your herb butter, and fucking enjoy.


Now, if you really want a sauce, here's a good one. I do actually use them from time to time, but never with filets.
Deglaze your pan with a splash of red wine. Sautee onions, garlic, and mushrooms in that order. Add more red wine, and cook to reduce. Season to tase with salt and pepper. Simple, and it accents the flavor of beef very well.