Pan-Grilled Steak or Chop: Use a cast iron grill pan with a heavy ridged bottom. Lightly oil the pan and preheat it over medium-high heat. When it is hot, but not smoking, add the seasoned steak or chop. Cook for 5 minutes per side, flipping (with tongs, not a fork) only once, for medium-rare. Shorten or lengthen the cooking time for rare or well done. Remove from heat and let the meat sit on a platter under a loose foil tent for about 3 minutes before serving.

Broiled Steak or Chop: Preheat broiler. Set oven rack approximately 6 inches below broiler. Lightly oil a broiler pan and place the seasoned steak or chops on it. Place under the broiler so that the meat is approximately 5 inches below the heat. Broil for about 4-5 minutes per side, turning only once. Watch closely as some broilers can be very fast. Remove from the heat and let the meat sit on a platter under a loose foil tent for about 3 minutes before serving.

Garlic and Herb butter: Mix 4 tbsp softened butter with 2 finely minced garlic cloves, 2 tbsp finely chopped herbs of your choice such as flat leaf parsley, chives, tarragon, basil, marjoram, cilantro or Rosemary; add salt and freshly ground pepper to taste. Chill. Place a tsp of the butter on top of each steak or chop right before serving.

Wine reduction: This something you can do if you have cooked the steak or chop in a skillet. After transferring the cooked steak or chop from the skillet to a platter and covering with a foil tent, add 2 tbsp minced shallot to the hot skillet and cook until tender and lightly browned (about 2 minutes, stirring). Add in 1 c red wine and bring it to a boil, whisking constantly to loosen any brown bits Fromm the bottom of the pan, and cook until the wine is reduced by half. Whisk in 3 tbsp of cold butter. Season with salt and pepper. Spoon a little over the steaks as you serve it.