The preferred method of most steak lovers is grilling, but that can present challenges when the temperature is 40 degrees outside. If you are able to use the grill, brush the grill slats with olive oil before heating it up to at least 450 degrees. The secret to a perfect, juicy steak is searing both sides at a very high temperature to seal in the juices. Be sure the steaks have been removed from the refrigerator and allowed to reach room temperature. Use tongs to turn the steaks—do not pierce with a fork because this allows juices to escape. Keep a close eye on the steaks to achieve the correct level of doneness. When the steak is done, move it to a plate and allow it to rest for a few minutes.

If the weather makes using the grill impractical, you can still broil your steaks. Bring the steaks to room temperature, then blot off any moisture. Move the oven rack six inches from heating element, then pre-heat the broiling pan or cast-iron skillet on broil for 15-20 minutes. Rub steaks with the seasonings of your choice, or just olive oil, salt and pepper. Don’t go overboard on spices, because beef this fine can stand on its own. When the pan or skillet is pre-heated, remove it and carefully lay down steaks. Watch for sizzling and spattering, and don’t burn yourself! Close oven and give steaks three minutes on each side, turning with tongs. After the steaks have been seared, turn oven temp up to 500 degrees and cook 1-3 minutes for rare, 2-6 for medium or 4-8 for medium well. Remove steaks and allow them to rest.

When the steaks are the superstars, the side dishes can be simple, like baked potatoes with butter, sour cream and chives, plus sliced onions and mushrooms sautéed in garlic and olive oil. If you prefer to serve wine with your steak, try a Cabernet or Bordeaux, but steak and ice cold beer are always a great combination! After the last delicious bites of steak have been eaten, it’s time to relax with your favorite cigars and libations. A fine whiskey, or maybe a snifter of brandy?