You'll be seduced by steak cuts with a quality that you probably won't see in your supermarket. Prime meat is usually reserved for food service. My solution is to opt for beef tenderloin. It doesn't have to be prime to be tender. A balsamic vinegar marinade and blast of heat are the secrets for getting the best flavor from this meat.
High temperatures caramelize the surface.
The meat's exterior is browned and sweet while the center is still quivering. The advantage to the stove-top method is that you can deglaze the pan with balsamic vinegar and beef broth and have a light sauce. I prefer my steak dinner with a little lettuce and a vinaigrette dressing. If you want more substantial greens, a spinach, red onion and orange salad goes well with the meat. When blood oranges come to market this winter, try blood orange juice in the dressing.