Gone are the days when I could eat steaks like this 3 or 4 times a week. Now, more health conscious, it’s more like a once-a-month indulgence. Rather than our small electric grill, I prefer to use a two-burner grill pan to prepare steaks like this one.

I leave the steaks out of the fridge for about an hour to let them come to room temperature. I dry them with paper towels, and season one side liberally with Kosher salt and freshly ground black pepper and drizzle lightly with olive oil. I place the steaks seasoned-side down on a preheated hot grill pan pressing down to ensure full contact with the grill. I then season the second side as I did the first.

I cook on high for one minute and then on medium for about 5 minutes more for steaks that are an 1.25 inches thick. I then flip and cook on high for one minute and on medium, again for about 5 minutes.

After each one minute sear on high, I move the steaks to the center of the grill so that they’re not directly over the flame.

After cooking, I allow the steaks to rest for several minutes before serving.

For our salad, I prepared a fresh tomato salad that I used to enjoy as a child. For the tomatoes, I used some beautiful mini San Marzano tomatoes grown in Texas by Village Farms that I just discovered at our local Whole Foods. They’re perfectly textured and delightfully sweet.

I slice the tomatoes in half and season with Kosher salt. I then add one large garlic clove thinly sliced, a pinch of dried oregano, and about 6 basil leaves torn. I drizzle the salad with extra virgin olive oil and add a small ice cube. I then cover the salad with plastic wrap and place in the fridge for at least an hour before serving. The ice cube is a carry over from my aunt, who used it to extend the dressing.

Wine Pairing: Valpolicella Ripasso