Originally Posted by DamianJ

Cooking a steak is an art.

For a filet, I do this:

Frying pan (skillet I think you guys call them) on a HIGH heat. Oven on a high heat. Salt and pepper on steak JUST before you cook it. (or the salt draws the juice out). TOUCH the steak on each side on the skillet, just to seal it, literally a second or two on each side. Then take pan (assuming it is all metal!) and place directly in hot oven for a couple of minutes.

2 mins rare
3.5 mins medium

IMHO that is the best way.

And for the people here suggesting a jar of tomato sauce SHAME ON YOU. It's so easy to make a sauce and SO Much better than anything in a jar!

Chop onion and garlic VERY finely. Put on a VERY low heat for 45 minutes, stiring every 5 mins or so. Yes, 45 mins, Until totally golden, soft and sweet. Add tin toms, tom puree, fresh basil, glass of red wine, salt, pepper and a teaspoon of sugar. (this is important, there is a cool chemical thing with sugar and toms). Cover, simmer for an hour stirring occasionally.

It's so easy. Takes time, but is no effort. If you are working from home, as we most are, there is NO excuse for a jar of chemicals and shit.

Also you can make a big batch up and freeze it in portions.