Nice! Sounds like you really know your way around the kitchen as well. I just threw some onion and mushroom salt, pepper, little vinegar, and the meat resting juices to make use of the gold on the bottom of the pan. Any good cook know's not to waste it.

I cut the bone off the steak before I cooked it so it would fin in the pan better. I walked it over to the local market here and I had them cut the bone into two inch long pieces. I made a great soup with it the next day like you mention. Great meeting like minded people here. Thanks for the lovely comment! -Dan