This approach to cooking steaks works well with the more delicate cuts, like fillet, where there is very little fat in the meat.
The style of using Red Vermouth (such as Martini Rosso) to finish was suggested during a recent visit to a steak house in Forth Worth, Texas.
For this, you need a large, non-stick frying pan. Put it on the stove and get it really hot. Add a tablespoon (no more) of medium-grade olive oil.
While the pan is heating, wash and carefully dry the steaks (use kitchen towel) and put on a plate. Sprinkle one side with a little finely-ground black pepper and a very little salt. Slap the steaks into the hot pan, pepper side down, and add more salt and pepper to the upper surface.
Cook for four minutes (for medium-rare, more if you want your meat well-done) and turn over with a spatula, and cook for another four (or more..) minutes.
Once the steaks are cooked to your liking, simply add a couple of tablespoons (also known technically as 'a splash') of Red Vermouth (such as Martini Rosso). This should bubble up and coat the meat in a rich dark layer (a demi-glase). Flip over the meat, add another splash and coat the other side.
Serve immediately, pouring a little of the cooking juices over each steak, with green salad and french fried potatoes.