Ingredients
* 1 cup red wine
* 2 rib-eye steaks (about 6 ounces each)
* 1/2 teaspoon salt
* 1/2 teaspoon pepper
* 2 tablespoons vegetable oil
* 1 small shallot, minced
* 3/4 cup low-sodium beef broth
* 2 tablespoons butter, cut into 6 pieces
* 1/2 teaspoon fresh thyme, chopped
* Pinch black pepper
Directions
1. In a small saucepan, boil red wine over high heat about 7 minutes or until reduced by half; set aside.
2. Season both sides of steaks with salt and pepper.
3. Heat 1 tablespoon of the oil in medium-size skillet (not nonstick) over high heat until very hot. Add steaks and reduce heat to medium-high. Cook for about 2 to 3 minutes or until well browned on bottom.
4. Flip steaks and cook an additional 4 minutes for medium-rare, or until internal temperature registers 130 F on an instant-read thermometer.
5. Remove steaks to a cutting board; tent loosely with foil. Discard remaining fat.
6. Add remaining tablespoon oil to the skillet used to cook the steaks (do not clean); reduce heat to medium-low. Add shallot and cook 1 minute until softened.
7. Add broth and boil over high heat 5 minutes, then reduce heat to medium-low and whisk in reduced red wine and any juices from the steak platter. Whisk in butter, 1 piece at a time. Stir in thyme and pepper; serve sauce over steaks.