Ingredients

• Thick steaks, 1.5–2 inches
• Salt and pepper
• Garlic cloves
• Lemon
• Fresh thyme sprigs
• Vegetable or avocado oil
• Butter
• Red wine
• Beef broth
• Shallot

Steps

1. Season steaks generously all over with salt and pepper.
2. Arrange seasoned steaks on a wire rack set in a rimmed baking sheet (line with foil for easy cleanup).
3. Preheat oven to 250°F.
4. Place steaks in the oven and cook until they reach 10–15°F below your target doneness; check regularly with an instant-read thermometer.
5. About 10–15 minutes before steaks are done, combine beef broth and red wine in a small saucepan. Simmer until reduced by half, then set aside.
6. When steaks are 10–15°F below target, remove them from the oven. Let rest for 10–15 minutes (optional but helps reduce the grey band from overcooking).
7. Get a skillet as hot as possible and add vegetable or avocado oil. Once smoking, add steaks and sear ~45 seconds per side, flipping every 30 seconds or so.
8. When steaks are nearly done searing, add 1 tablespoon butter, a crushed whole garlic clove, a piece of lemon, and a thyme sprig. Baste the steak by spooning the foaming butter over it.
9. In the same skillet, sauté the chopped shallot over medium heat until soft.
10. Add the reduced wine and stock to the skillet and scrape up the steak bits (fond). Stir in the remaining tablespoon of butter, reduce heat to low, and let it melt and stir in; the sauce will thicken slightly.
11. Serve steaks immediately with the red wine shallot sauce poured over.