Coarse salt and pepper. Dab of butter in a smoking hot iron skillet. Sear sides and leave it in there as long as you have to, hopefully no more than medium rare. Put them on a plate with a slice of salted butter on each steak and let them sit while you finish up the trimmings.
Quarter 8 big white mushrooms and half a sweet onion. Another big dab of butter back in the same skillet and add your mushrooms and onion. When they’re about half done as a little red wine and some worchesteshire and let them finish.
We had this last night and I just polished off the leftovers for lunch. I always pair it with a salad and a green vegetable, most likely asparagus or broccoli but Brussels sprouts or cabbage might be on the menu too.
