I am not a huge red meat eater but I occasionally like to have a nice steak. I am a fan of simplicity too.
1. Simple steak (aka steak florentine). The key is letting it come to room temp before you cook it. Rub the steak with EVOO and a crushed clove of garlic. Salt and pepper both sides and let rest for 20 to 30 minutes. Get the grill hot and make sure the grate is clean. Sear one side, then before you flip it rotate the steak 90 degrees to another part of the grill. Then flip and rotate again so both side are done - adjust your cooking time to the desired doneness. I then rest the steak on a plate under tinfoil and put a pat of butter on it first. Then enjoy.
2. Stuffed Filet. This works well with filet mignon. Use a paring knife to create a little pocket inside the meat - BE CAREFUL. I stuff the inside with crumbled gorganzola. I use a large garlic clove last to stuff in and rotate to close off the hole. Season with salt and pepper. You can grill or broil the steak. Again, allow it to rest for about 10 minutes after you are done cooking to let the juices return to the meat and enjoy.
3. Steak and white beans with mustard sauce. This one takes a bit more time but is worth the effort.
To make the sauce bring some white wine to a boil then whisk in dijon mustard until it forms a nice sauce. Season with salt and pepper and keep warm. Add a bit of butter before serving
To make the beans crisp some chopped bacon or pancetta in a fry pan until crisp. Then add 2 cloves of minced garlic and a diced onion. Brown the onion and garlic and add a cup of white beans. These can be from a can or dried beans soaked overnight or cooked in a pressure cooker. Add juice from a wedge of lemon and season with salt and pepper. Keep warm.
For the steak you can use any cut you would like. Season with salt and pepper and grill or broil.
I serve it with a thin layer of the mustard sauce. I scoop a serving of the bean mixture. Then top with the steak and finish with a bit more mustard sauce on top.