Ingredients:
– Steaks: 2  (sirloin or ribeye are great choices), about 1-inch thick
– Salt and black pepper: to taste
– Olive oil: 2 tablespoons
– Butter: 2 tablespoons
– Garlic: 2 cloves, minced
– Red wine: 1 cup (something you enjoy drinking)
– Beef broth: 1/2 cup
– Fresh thyme: 1 teaspoon or a few sprigs
– Shallots: 1, finely chopped

Instructions:

1. Prepare the Steak:
– Take the steaks from the refrigerator about 25 minutes before cooking to allow them to come to room temperature. This ensures more even cooking.
– Pat the steaks dry and season generously with salt and pepper on both sides.

2. Cook the Steak:
– Heat the olive oil in a skillet over medium-high heat until hot but not smoking.
– Add the steaks to the skillet and cook for 4-5 minutes on each side for medium-rare, or adjust the timing based on your desired doneness.
– Once cooked to your liking, transfer the steaks to a plate and tent loosely with foil to keep them warm.

3. Make the Wine Reduction:
– In the same skillet, reduce the heat to medium and add the butter.
– Once melted, add the shallots and garlic, cooking until they are soft and translucent, about 2 minutes.
– Pour in the red wine and beef broth, and add the thyme. Increase the heat to bring the mixture to a boil, then reduce to a simmer.
– Let the sauce reduce by about half, which should take around 8-10 minutes, stirring occasionally.
– Season with salt and pepper to taste once the sauce has thickened and reduced.

4. Serve:
– Make sure to let your steak rest 5 minutes before slicing.  Never slice right off the heat.

-Slice the steaks against the grain and serve with the wine reduction sauce spooned over the top.

Stright Forward and dinner under 30 minutes