This is another one of those uh-oh-we-need-dinner-what-to-do kinds of things. I generally have a hanger steak or two around, in the freezer if not in the fridge, so in the Tuesday night scramble of the workweek, we often end up with that. And after eighty kazillion of them coated with a Southwest-ish dry rub, you can bet I was looking for something different.
And sometimes, something different is something simply classic. Like steak au poivre. Which just means "with pepper." And so: you need some pepper.
And you need some steak.
Sear, saute, boom.
Yes, hurrying dinner doesn't always allow for precision lighting and photo evidence. But I assure you, it tasted pretty great.