I tend to stick with just a healthy sprinkle of salt and freshly ground pepper. Seared in a stainless steel pan with butter and olive oil, or on a grill pan after lightly oiling the meat pre-seasoning, and depending on the thickness, finished in the oven to medium rare. A drizzle of a favorite steak sauce on top (Ballymaloe steak sauce).
If a tougher cut of meat, I’ll marinate in a combination of oil, dry red wine, teriyaki sauce, minced garlic, brown mustard, and Aleppo pepper. Or this Firecracker marinade from Country Living Magazine.
