Simplicity, personified. A big t-bone steak cooked to your liking (medium-rare for me) with sage three ways: fried sage leaves, raw chopped sage, and sage-shallot butter. Serve with steamed green beans - topped with the sage butter, of course - for an easy weeknight meal. This meal is from the nicely put-together "The New Steak" by Cree LeFavour.
I paired with a 2007 Tamaya syrah from Chile. It was open already so decided to use it; it wasn't bad but there are better pairings to be had.