Scotch fillet, medium rare, in a cast iron fry pan with a sprinkling of salt on the pan instead of grease.
Deglaze the pan with Brandy, add butter, a little garlic, and a small tin of peppercorns, crushing half of them. Add a half pint of cream, and reduce to a sauce. Add a little truffle salt if you have it (or truffle).
Sauce goes over the meat, and if you've got mash, over that and the peas as well.
I don't have the gear at present, but steak Florentine with a cast iron hibachi, and a vacuum cleaner set to "blow", white hot coals, with a thick T-Bone, 3 minutes one side, 2 minutes the other. salt, pepper, and olive oil on alfoil, drop steak on, salt pepper and olive oil on the steak, and wrap the foil over. Let stand for at least 10 minutes.
The former is once a month or so in the kitchen...the latter I haven't the gear, but on the grill is a passable substitute.
(Am interested in Genghis Khan's Steak Tartar...but only for curiosity sake, not to eat)