Beef. It's what's for dinner.

I do eat an awful lot of seafood but I enjoy a steak every now and then too.

I really don't know where this technique came from but I've been doing steak this way for years now.

I preheat the oven to 400 degrees F and I use a really hot, a scary hot cast iron griddle. I usually don't fix steak in the winter because I set off the smoke alarms if I'm not very careful.

First, I oil the food, not the pan. I heard Bobby Flay say that about grilling a few years ago and it makes sense. I don't think I've oiled a pan since. I brush some canola oil on each side of my steak. Then I grind on a little salt and cracked black pepper.

My steak then goes on the griddle for one minute. I turn it over and I do the other side for one minute. Then I put the griddle in the oven for one minute plus one minute for each inch of thickness. So a 1 inch steak will be in the oven for 2 minutes.

And I get a close to perfect medium rare steak every time.

Rib eye is my favorite but I like NY strip too. I never marinate or use any sauce, like they say in Texas, the steak speaks for itself.

This Dry Blueberry wine went well with my steak and I have a funny story here. I don't like this wine very much. But I really want to like it. Really. It's made from wild Maine blueberries. How can I not like it! Well, I think it went well with the steak and I didn't like it all that much but the second half of the bottle was much better than the first half.