Grill: Preheat grill until very hot (about 500 - 550°F). Season steaks with salt and pepper, or as desired. Place steaks on preheated grill – they should sizzle. After a couple minutes, once juices begin to rise to the surface, use tongs to flip steaks over. Continue grilling steaks to desired doneness. Use an instant-read thermometer for accuracy. Remove steaks from grill onto clean plate and allow them to rest approximately 5 minutes to redistribute the juices. For advanced grillers: Make professional diamond grill marks by placing your steaks on the grill with the ends at 10 and 4 o’clock. Once the meat has seared, turn them clockwise, with the ends at 2 and 8 o’clock. After a minute or two, flip the steaks over and cook until they reach the desired doneness. Broil: Preheat broiler according to oven manufacturer’s directions. Oven rack should be 3 to 5 inches from heating element. Place on perforated broiler rack, without overcrowding. Season steaks with salt and pepper, or as desired. Place broiler rack in oven. When juices begin to rise to the top surface of the steaks, flip with tongs. After steaks have cooked a few minutes on both sides, check doneness with an instant-read thermometer. Remove steaks onto clean plate and allow them to rest approximately 5 minutes before serving. Pan Roast: Preheat oven to 325°F, and an ovenproof sauté pan on high heat on the stove. Season steaks with salt and pepper, or as desired. Preheat sauté pan on high heat and add a thin layer of oil. Heat until oil begins to shimmer. Gently add steaks to pan without overcrowding and sear about two minutes. Flip steaks with tongs and sear other side about two minutes. Place pan in preheated oven for 5 to 7 minutes, or until steaks reach desired doneness. Use an instant-read thermometer for accuracy. Remove steaks from oven and place on clean serving plate. Remove any excess oil from pan. Use same pan to create a sauce. Add minced shallots and garlic to hot pan. Stir in red wine to deglaze pan, loosening up the browned bits. Boil briefly and whisk in a bit of chopped cold butter. Serve pan sauce over steaks.
