This is my husbands recipe. It's my favorite meal and he cooks this for me whenever I'm in a steak kind of mood. Makes me feel special. I've never cooked this recipe and this is my best guess at the amounts for making the gravy because his style for this recipe is "a little of this until it looks like this", "a little of that until it looks that that" and the amounts change depending on if he's cooking one or two steaks. Two steaks easily feeds 6-8. My hubby says he'll *measure* next time and I'll update with more exact measurements. Please experiment and post your thoughts!
1Blot steak with paper towel and let sit for 30 minutes to come to room temperate before cooking.
2Turn on broiler and place oven rack 6-8 inches below the broiler element. Heat cast iron skillet on the rack.
3Mix salt and pepper in a small bowl. Rub oil on steak then sprinkle salt mixture generously on both sides of the steak, patting the steak so the salt sticks.
4Turn stove burner to high heat. Using a very thick oven mitt, put the hot cast iron skillet from the oven to the high heat stove burner. Using long sturdy kitchen tongs, place the steak in the hot pan. It will sizzle immediately. Cook the steak for 30 seconds then flip it over. Cook an additional 30 seconds then put the skillet and steak in the oven. Cook for 2 minutes. (Turn off stove burner.) Using long tongs, turn the steak and cook another 2 minutes.
5If you want medium-rare steak, move to step 6. If you want medium cook an additional 2 minutes.
6Take the steak out of the oven and place on a large cutting board. Cover with aluminum foil and let rest for 5 minutes.
7While steak is resting, make your gravy. First get your flour water mixture ready by combing flour and water and mixing until no lumps remain. Place cast iron pan back on burner and turn to medium. Add wine, scrapping the bottom while stirring. Add cream and stir some more. Mix in flour water mixture and cook until gravy consistency.
8Slice the steak agains the grain and fan slices out on each plate. Cover with a healthy spoonful of the thick salty red wine gravy.