Peppered Rib-Eye Steak

2  10- to 12-ounce rib-eye steaks, about 1 inch thick
1  tablespoon coarsely ground black pepper
 Salt
1/4  cup dry red wine
2  tablespoons unsalted butter
2  large bunches watercress, stemmed

Season steaks on both sides with pepper, lightly patting it on. Place a large cast-iron skillet over medium-high heat. Season steaks to taste with salt, then place in dry skillet. Sear steaks without moving them until they are brown and crusty on undersides (about 4 minutes for medium-rare meat; adjust to taste). Turn steaks, and sear for 4 minutes more. Transfer steaks to a serving platter.

Pour off any excess fat, and add wine to skillet. Cook over low heat until wine is reduced by half, about 30 seconds. Pour wine reduction over steaks.

Wipe out skillet, and return to medium-low heat. Melt butter in skillet, and add watercress. Increase heat to high, and toss watercress until wilted, about one minute. Season to taste with salt, and arrange around steaks. To serve, cut steaks in half. Place a portion on each of four plates, accompanied by a serving of watercress.