This just never gets tired:

Steak, bone-in strip, over an inch thick, coated in olive
oil, liberally sprinkled with kosher salt and conservatively
with cracked pepper.

A fat pasilla pepper.

Place both on the grill for 9 minutes, turning the pepper
twice and the steak once.

While the steak rests, core the pepper, split it, and
peel off the charred skin. Slice it, then dice it.

Add some mashed potatoes and a leftover half a bottle
of Trinchero pinot noir.

Enjoy the perfect medium-rare steak, the sweet-spicy
peppers, the juice, the wine, the golf...

--Blair
"Why we fight."