We are carnivores . . .

. . . and we need to satisfy the primal urge .

The ingredients . . . the cut is inch and a quarter thick "chuck eye" with good marbling , far superior and more flavorful than any other . Dust it with Adobo.

The tool . . .  accept no substitute other than cast iron . A #10 Griswold at rip roaring full-tilt-boogie flame . Get your oven hot and broiler ready with the rack on its highest setting . Extractor hood on max setting .

Three to four minutes on one side , and then flip for another minute or two on the second side . Then in to the broiler for about five minutes .

That's what it looks like when it comes out

Remove steak and let rest for a couple minutes , meanwhile . . .

Throw a big chunk of butter in the pan

And a half cup of red wine . . .  de-glaze and reduce .

Pour over steak and serve with baked potato and salad .