Delicious steak...

Marinate your steak for however long (I used 4oz top sirloin cuts and marinated for about five hours at room temp, but it's up to you. I'd say at least overnight in the fridge or for more marbled cuts, but these were super super lean and took the marinade quickly) in the following mix:

2 parts soy sauce
1/2-1 part Worcestershire sauce
1/2 part olive oil
Lots and lots of red pepper flakes
Dried minced garlic
Cracked black pepper

Meanwhile, prepare a pasta sauce. I used shitty supermarket stuff and added the following to make it hella sweet:
2T full-fat ricotta (I do not do reduced fat ANYTHING, fyi)
1tsp dried oregano
2 dashes hot sauce
2 dashes Greek seasoning blend
2 shakes garlic powder

Heat your oven to 400--and listen, because this is crucial--heat your steak pan in the oven. I use a deep 12" cast-iron skillet for this, but any oven-safe pan will do. Cast-iron works extremely well for this application.

Once the oven is heated, and the skillet is hot too, pop your steaks in there. They should sizzle when they hit the pan and lots of delicious smells will start happening immediately. Change your oven over to broil, and don't forget about the steak once it's in the oven--they'll only take a couple of minutes per side. The pan's heat will help your steaks develop a nice brown crunch along the sides.

Cook up your pasta (linguine works well because of the weight of the sauce) and once the steaks are out of the oven and resting, pour the rest of the marinade into the steak pan. Reduce by half, then deglaze with red wine (I used Sangiovese tonight and it was incredible). Reduce by half again, then add the cooked marinade to the pasta sauce.

Toss the pasta and sauce, and serve up with your steaks and whatever veggie seems right to you. And the rest of the wine you used to deglaze? Drink it up!

(This "recipe" got high praise from Jak tonight. And all of it happened after midnight. Here's to late-night improvisation!)