Pan-fried steak

I was grocery shopping today and found that Ralph's was selling all of its steaks for 50% off! Naturally, I invested in three rather lovely t-bone steaks for $15, and while I virtuously froze two of them for other special occasions, decided to cook one for today. Sundays deserve an extra-good dinner, right?

I emailed my mom's friend Joe, who lives here and teaches a cooking class to see if he had any tips. He told me to "heat the oil in the pan until quite hot. Pat the steaks dry with paper towels--if they're wet they won't brown well. Now put them in the pan and hope for a good sear. Salt and pepper as you turn them, cook the other side, and let them rest at least 5 minutes--they'll be much juicier after the rest.

Meanwhile, throw some minced onions or garlic in the pan and add some wine to dissolve all the wonderful brown gunk stuck to the pan. Boil it down, and you have now made your first deglazing sauce. Sprinkle it over the steaks and serve."

I did this with a slight variation - I first finely sliced some onion and fried it in butter (evil, I know, but I just can't resist a good excuse to fry onions in butter...yumm) and put it aside to top the steak after it was cooked.
Frying the steak was an experience, and I think it'll take some practice to get the texture just right. I've been totally spoiled with Dad's t-bones, he's really good at getting the "melts like butter" texture.

Anyway. It was absolutely delicious!! I was very good and ate it with peas and patty pan squash, no starches. Although, once the veggies soaked in the drippings they tasted like heaven too! I couldn't finish it all, so the leftovers are waiting patiently in the fridge, and I think I'll bake a potato tonight and have it with the reheated steak. Does that sound fabulous or what??