Shallot and fresh thyme enhance the savory red wine sauce served with these thick and juicy beef steaks.
In a small saucepan, boil red wine over high heat about 7 minutes or until reduced by half; set aside.
Season both sides of steaks with salt and pepper.
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.
Flip steaks and cook an additional 4 minutes for medium-rare, or until internal temperature registers 130 F on an instant-read thermometer.
Remove steaks to a cutting board; tent loosely with foil. Discard remaining fat.
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.
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.