[boar_d_laze]

Your instinct is very good.

Remove the steak from the refrigerator, and put it in a closely fitting pan. Add about 1-1/2 tbs of red wine and 1 tbs of Worcestershire sauce to the pan, turn the steak so it's well coated, and cover the pan with cling wrap. After 15 minutes, turn the steak. In another five minutes the steak will be sufficiently tempered to cook.

Meanwhile preheat the oven to 425.

The wine/Worcestershire marinade will have blended with the meat juices and formed a syrup. This is (a) normal, and (b) desirable. Pour off as much of the marinade as you can. Then season the moist steak with your preferred steak rub. The remaining syrupy marinade will act as a "slather" to hold the seasoning. Use enough seasoning so the surface of the steak is fairly dry.

Preheat a heavy, oven-proof skillet, large enough to hold the steak on medium-high heat. When the pan is hot, remove it from the heat and add a small amount of oil -- no more than a couple of teaspoons. If the oil flows easily in the pan, it is hot. If it seems thick and moves slowly you'll have to preheat it.

In any case, return the pan to the fire, and, when the oil is hot, add the steak to the pan. Cook just until the surface is seared and the seasonings form a crust. To determine the exact timing -- shake the pan occasionally as you cook the steak. As long as the surface is searing, the steak will stick to the pan. When the steak "releases," after about 3 minutes, it's ready to turn.

So, turn it already. Sear the second side for about 90 seconds and place the steak, pan and all, in the oven. For rare, at this thickness, figure 15 minutes per pound less searing time. 23 minutes, less 4-1/2 = 18-1/2. That means you check with the "press test" or an instant read thermometer at 16 minutes -- just in case.

Remove the steak from the oven when it feels rare, or if you're using a thermometer, at 120 (rare on the coasts), or 125 - 130 (rare in the heartland).

Remove the steak from the pan and let it rest, loosely tented on a warm plate for at least 7 but no more than 15 minutes. Drain any fat or oil from the pan, return the pan to the stove, deglaze and make a pan reduction. If you think you can get away with wasting the fond in that pan, you are sadly mistaken.

BDL