An hour before cooking the steak, remove it from the refrigerator, place it on a platter, and season each side liberally with salt and pepper. Let it remain on the counter
Cooking options are in a cast iron skillet on the stovetop or on the grill. The instructions in this version are for the stovetop.
Rinse the peppers, and Julian cut all of them. Set aside.
Thinly slice the shallot and add it to the peppers
Heat one tablespoon of oil at medium in the cast iron skillet
When hot, add the peppers and shallots. Saute' until caramelized. Add the sherry and stir for 30 seconds. Remove from the heat.
Heat another tablespoon of oil to medium-high in the same skillet, and when hot, add the steak. Cook without moving for three minutes and flip to the other side. Cook according to your desired doneness according to the chart below.
Doneness chart: Rare (still quite red): 120 - 130 degrees.Medium-Rare (pinkish red): 130 - 140 degrees.Medium (pink): 140 - 145 degrees.Medium-Well (a little pin): 145 - 155 degrees.Well-Done (no pink): 160 degree Turn on the broiler to high
Remove the cast iron pan from the heat before your desired doneness. For example, if you want the steak to be medium, remove it when it reaches 120 to 130.
Cover the steak with the pepper and shallot mixture. Then cover with two layers of Muenster Cheese. Place in broiler until the cheese is bubbly and browned.
Remove from the oven and let sit for five minutes.
Serve with optional sides