Method

• Get the best bit of steak you can - one each, obviously - and marinate it in peppery olive oil for a few hours beforehand.
  
  Make sure you turn the steak over at least once because you will fry the steak "dry" so both sides need to absorb some oil.
  
  When you are ready to cook the steak, heat a frying pan big enough to take however many steaks you have. You don't have to put any oil in, and you'll know when the pan is hot enough if you splash a little water into it and it boils away almost instantly.
  
  I like my steak rare, so I just slap it into the pan quickly to seal both sides and then give it a minute or so longer with a splash of red wine in the pan with it, to create a bit of a sauce. Trial and error is the best way to work out how you like yours.
  
  I usually have some simple new potatoes with it, but at the "clincher" dinner I also did some veggies in a bit of white wine. (Sounds bad with red wine with the steak, but bear with me.)
  
  I chopped up some leeks, onions and courgettes (so the pieces of leek and courgette were roughly equal-sized) and put them into a saucepan with a little bit of olive oil (already hot) to just soften them up a bit.
  
  Then I added a little white wine and put the lid on the pan so the veggies sort of steamed in the wine. You've added the right amount of wine if it's almost all disappeared by the time the veggies are cooked.
  
  The "impressive" bit is the frying of the steak - the oiled steak in the dry pan makes a great noise, lots of smoke and smells delicious!