Preheat oven to 425. Clean a russet potato. Butter skin, salt with sea salt. Place directly on oven rack unwrapped. Medium to small bake 40 minutes, large 60 minutes. Puncture skin with fork once halfway through cooking and turn potatoes.
Sautee one clove of garlic and one small onion on a griddle or large skillet. While cooking, tenderize steak and rub with coarse ground pepper and sea salt. When onions begin getting some scorching, put the steak on the griddle after clearing some space for it. Sear the steak on both sides until blood starts coming up on top. Continue to cook if you like it medium to medium well, until juice comes out brownish clear on top. Turn and cook the other side the same. Make a small cut to check doneness. Be sure to cook with suet (fat) attached to help steak stay moist.
Plate with grilled onions/garlic on top and baked potato fixed to your liking. You'll find the potato nicely flaky and the skin very tasty.
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