maleficent

One of the questions Prince asked about steaks was regarding lard on the steak... A really good steak should be nicely marbled - -that is -- there is lines of fat running thru the steak (that is what makes it really juicey) You probably don't want a steak that has big chunks of fat at the ends - at least cut them off before you cook it...

Does your oven have a broiler? You could cook the steak in the broiler and it's almost as good as cooking it on a grill...

If you don't get as good a quality of steak, you can marinate it - the longer the marinataion time, the better - -it tenderizes it a little...

If you wanted to get a little fancier - and use a frypan to cook the steak (this works better with a thinner steak rather than a NY Strip steak) Rib eyes would be fine for this... Make Steak Au Poivre..
1 to 1 1/2 Tb cracked black peppercorns (about 40 grinds of a pepper mill)
2 steaks, about an 1 1/4" thick
2 tablespoons butter
1 shallot -- minced
2 tablespoons cognac
2 tablespoons red wine
1/4 cup beef broth

Press the cracked peppercorns into the steaks.
Heat butter in a heavy skillet. Sear steaks over med-high heat, both sides, turning with tongs. Reduce heat to med. and cook, turning often, till desired doneness. Remove meat from pan and keep warm. Add shallots to pan and saute a minute or so. Add cognac and wine - (you actually could get fancy and set fire to the congac at thispoint- looks flashy ) boil 2 minutes, stirring. Add beef broth and boil 2 more minutes, scraping up bits from the pan. Pour over steaks and serve
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To serve with the steak -- take some nice big beefsteak tomatoes, and cut 'em in half - -the on the top sprinkle a mixture of seasoned bread crumbs and parmesean cheese - and broil until it gets a little browned... makes a really nice side dish.. (if ya love tomotoes which I do)

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