Now that I'm retired, I'm able to cook daily because I'm not getting home tired and stressed from spending the day with 100 middle school student's throughout the day.
I marinated tenderloin steaks (bought at Sam's) for 24 hours. The marinade was 1/2 cup soy sauce, 1/2 cup teriyaki sauce, 1/4 cup lime juice, two tablespoons olive oil, 1 tablespoon garlic powder, 1 tsp salt and ground pepper. Cover the steaks in shallow dish with marinade and place in fridge.
When ready to cook, heat a cast iron skillet to VERY hot (you'll probably need to turn on the exhaust fan over the stove). Steaks need to be at room temperature, so take out the steaks and allow to stand for a while prior to cooking. Coat the steaks with olive oil, and douse them with salt, then place in heated pan, cook about 4 minutes on first side (watch closely and move the steak around a bit) and 3 minutes on other side or to desired "doneness."
Remove from heat and allow to rest for about 10 minutes. While the steak is resting, put about a half cup of beef broth in the pan and scrape the crunchy remnants around. Then throw a chunky sliced onion in and brown to taste.
I served this with penne pasta. After draining the pasta, toss in two heaping tablespoons of pesto, a tablespoon of olive oil, and a handful of grated mozzarella cheese. Stir and cover until ready to serve. This should be served pretty quickly after its made.
This REALLY came out good.