Make just enough of this recipe. Use the portion planning tool to calculate exactly how much of each ingredient you’ll need.Purchase pre-cut (4 cm thick) steaks from your butcher. You may want to trim excess fat off of the steaks, but leave a little fat because it does add flavour to the meat.Season the steak to taste on both sides with the salt and pepper, set aside for 5 minutes to allow the meat to absorb this seasoning. Brush on a little oil. (Tip: If you brush the oil on first, the seasoning will slide off the meat as it heats up)Pre-heat your griddle or a fry pan to medium – high heat. If using a pan, drizzle in the rest of the oil.When the pan or griddle is hot cook the steak for 4-5 minutes. If the steak is less than 4 cm thick cook for less time. Flip the steak and cook for 4-5 minutes for medium rare steaks. When the steaks are done to your liking, set aside and let the meat rest in a warm place for about 4 minutes.Add beef broth and red wine into the cooked pan with drippings from the steak and reduce by half.Plate the steak and add the beef stock reduction with red wine.