Cast iron Merlot steak with black pepper crust and pan sauce

Salt the steak about 45 minutes ahead.

Coat both sides with lots of coarse ground black pepper and pat it in.

Heat a cast-iron pan until just smoking, add a little neutral oil and the steak; cook 3 to 4 minutes a side to build a crust. A little weight on top keeps it flat.

Flip and cook 2.5 to 3 minutes more; pull at about 125 degrees.

Rest the steak covered with foil.

Lower the heat; in the oil left in the pan cook the shallot 30 seconds.

Add beef stock and reduce by about half.

Stir in a teaspoon of Dijon, kill the heat, add a tablespoon of butter and swirl until it melts and the sauce thickens.

Slice the steak against the grain, plate, and spoon the sauce over. Medium rare.