2 each ribeye steaks, 1/2 to 3/4 inch thick
1/2 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons fresh thyme leaves; finely chopped
2 tablespoons butter
2 ounces shallots; minced
1/2 cup dry red wine
Trim the steaks of external fat. Pat them dry and sprinkle with salt, pepper, and thyme, pressing the seasonings into both sides. Heat a heavy, nonstick skillet over medium high heat. Add 1/6 of the butter. When it has melted and is near sizzling, put the steaks in the pan, searing them for 3 to 4 minutes on each side. Keep the heat high, but don't let the butter burn. Remove to a warm platter and cover loosely with foil while you prepare the sauce. Pour off all but a small amount of the pan juices. Return the skillet to the heat and add the shallots; saut� until they are translucent. Add the wine and deglaze the pan, scraping up any bits clinging to it. Reduce the wine by half, it will thicken, then stir in the remaining butter. Pour the hot sauce over the steaks. Serves 2.
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