Adventures in Meat cookery

I try not to eat too much meat during the week so that I can splurge over the weekend. This week's such splurge was a cut of dry-aged, prime, beef that I bought from Astoria's own Christos Steakhouse. Rather than cook the steak the way most people recommend (screaming hot pan, massive sear), which creates so much smoke as to be unappetizing at home, I've begun experimenting with the egullet, Alain Ducasse home method demonstrated here.

I still think I did not rest the steak quite enough to fully redistribute the juices around the meat (you're supposed to rest it for 15 minutes, but I got impatient), and did not use the recommended butter. Still, the method produces a delicious, crusty, steak.

UPDATE: We enjoyed a bottle of Nederburg Shiraz with this steak. It is a simple, pleasing, South African wine with some good flavors, and has the great advantage of costing $9.