Salt and pepper each side of the steaks and let them set at room temperature for at least 30 minutes.

When placing the steaks in the pan, be sure not to crowd or the temp will drop and the steaks will steam instead of forming a crisp crust.

Heat oil in a cast iron or heavy skillet over medium to med-high heat and until hot enough for the oil to shimmer - the meat should sizzle as soon as it hits the pan.

Don't move the steaks for 4 minutes and not until the bottom is

well-browned.

Flip the steaks over using tongs (do not pierce the meat).

Cook another 4 minutes (at this stage, the steaks should be medium to medium-rare depending on the thickness).

In order to cook the bacon on the steaks a little more, use tongs to hold the steaks on their sides until it crisps a little.

If you prefer steaks cooked a little more, flip the steaks and cook 1-2 minutes per side until they are cooked to what you consider perfection.

Steaks will continue to cook, so take them off the heat before reaching the desired temperature.

Transfer the steaks to a plate, top each with 1 t. Boursin Cheese and tent aluminum foil over to keep warm.

Now it is time to de-glaze the skillet:

Slowly add the sherry and whisk quickly until all the yummy bits are stirred into the sherry.

Bring the sherry to a boil until reduced a little and thickened.

Stirring constantly, add the cream, a little pepper, your favorite herb and salt (if needed).

Serve each steak with a small amount of sauce.

So Delicious!

ENJOY!!