I'm going to get some push back on this but this is my steak night... I buy fillet and throw it in the over for 10 minutes or so, then I cut it up and thrown on the pan with regular butter, salt, pepper and its enough. It gets seared in butter to golden brown and still tender inside. Everything takes about 5 minutes of actual work, 20 if we count the prep and oven heating. My simple go to dinner now, and I got tired of eating medium rare all the time just to keep it "right". Coincidently, it doesnt work with regular sirloin, it gets tougher and not as pleasant as fillet.