Preheat the oven to 350F. Remove the steaks from refrigerator 30 minutes before preparing. Trim the steaks of any excess fat and then season generously with salt and ground black pepper. Set the steaks onto a tray and let them stand while preparing the sauce and side dishes.

Prepare the chimichurri next: Cut off the end stems of the parsley and cilantro and place into a blender or food processor along with remaining ingredients. Pulse on high speed until well pureed, about 2 minutes. Pour into a small bowl, cover and set aside. Also, try my creamy 'Avocado Chimichurri Sauce'.

Whisk together all red wine reduction sauce ingredients in an extra-small saucepan. Heat the sauce over medium/low heat, whisking occasionally, for 15 to 20 minutes until sauce is thickened and reduced. Remove from heat, cover and set aside.

Heat an oven-proof sauté pan over medium/high heat with a drizzle of avocado or cooking oil. When the pan is extra hot, add the seasoned steaks. Sear 3 to 5 minutes on the first side until the meat is nicely caramelized. Turn the steaks over and add a tablespoon or two of butter, a teaspoon of Worcestershire sauce, the garlic and fresh herbs. Continue searing the steaks on the second side for 3 to 5 minutes, basting with the butter as the meat cooks Transfer the pan into the oven and finishing cooking steaks, about 6 to 8 minutes for medium-rare doneness. Remove the steaks from oven and let rest for 5 minutes before enjoying.

Serve the steaks with chimichurri sauce, steak sauce and/or reduction glaze on the side, along with your favorite side salad or dish.