Wednesday Night: Steak au Poivre

I made this from the recipe in Bourdain using the piece of ribeye (from our cow) that's been aging in the fridge since Monday. The aging definitely helped some in improving the flavor of the meat, but we still weren't thrilled with it. The sauce was, as expected, delicious.

We had the steak with leftover gratin from Tuesday and some sauteed spinach.