Pan-Seared Steaks with Red Wine Pan Sauce

Ingredients

• 2 steaks, such as ribeye or strip steak
• 1 tablespoon olive oil
• Salt and freshly ground black pepper, to taste
• 2 tablespoons butter, divided
• 1 shallot, minced
• 1/2 cup dry red wine
• 1/2 cup beef broth
• 2 teaspoons fresh thyme leaves
• 2 tablespoons chopped fresh parsley leaves

Directions

Season steaks generously on all surfaces with kosher salt and black pepper. Add vegetable oil to 12-inch, heavy-bottomed cast iron or stainless steel skillet. Heat over high heat until oil just begins to smoke. Add steaks to pan, and cook without moving until deep golden-brown crust develops on first side, three to four minutes. Flip steaks over.