When needing a steak, a bit bloody, fix yourself up a nice sirloin cut with a sheep’s milk blue cheese atop.
What I prepared was tri-tip, though any sirloin cut you prefer will do so long as it’s quality enough to taste, and Roquefort, which is my favorite bleu cheese.
Season with salt and freshly cracked pepper, then follow Alton’s Brown’s broiling instructions (here), though be a bit less conservative with the times, and add a few crumbles of cheese in the final moments.
Have a deep red with it. Fantastic.