I rub the steak with olive oil and sprinkle with salt and fresh ground pepper.
Then, in a cast iron pan, I cook the steak about 4 to 5 minutes on each side (medium rare), depending on how thick the steak is. Remove the steak to a plate, cover and let set for about 5 minutes. While the pan is still hot: I sautee mushrooms, red peppers, sweet onions and a touch of garlic and some green pepper corns until heated through but not cooked so much that they are mushy. Then, deglaze the pan with some red wine. Delish next to the steak.