My favorite cut of beef is a thick, 24-ounce bone-in strip sirloin. The best way to cook steak like this is on a very hot outdoor grill or in an equally hot cast-iron skillet. In either case, it will throw off a lot of smoke and perhaps even flames, so this is best done outside. You could also broil or pan-broil the steaks, but in either case, use the highest heat you can.
Bordelaise sauce in New Orleans usually means a garlic-and-parsley butter. This version is closer to the wine-b