A delightful steak recipe featuring a rich red wine sauce infused with aromatic herbs.
Season the steaks generously with kosher salt and cracked black pepper on both sides.
Let the steaks sit at room temperature for 10 minutes after seasoning to ensure even cooking.
Heat a skillet over high heat and sear the steaks for 3-4 minutes on each side until browned.
Use a heavy-bottomed skillet for even heat distribution.
Remove the steaks from the skillet and cover them with foil to keep warm.
Letting the steaks rest allows the juices to redistribute, keeping them tender.
Reduce the heat to medium and add the shallots and thyme to the skillet, cooking for 1 minute while stirring.
Stir constantly to prevent the shallots from burning.
Pour in the red wine and scrape the bottom of the skillet to deglaze, cooking for 2 minutes.
Deglazing captures all the flavorful bits stuck to the pan.
Add the beef broth and bring to a boil, then simmer for 3-4 minutes until the sauce reduces by half.
Simmering allows the flavors to concentrate and the sauce to thicken.
Return any juices from the resting steaks to the skillet and stir them into the sauce.
Adding the juices enhances the sauce's flavor.
Serve the steaks on plates and spoon the sauce over them before serving.
Garnish with a sprig of fresh thyme for a professional touch.
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