Pan-Seared Strip Steaks with Red Wine Sauce

Method

1. Salt the steaks on both sides and set them on a rack, uncovered, in the fridge for at least 45 minutes and up to overnight (not counted in the time above). Take them out 20 minutes before cooking and pat dry.
2. Heat a 12-inch cast-iron skillet over medium-high for 3 minutes, add the oil and wait for the first wisp of smoke. Season the steaks with pepper and sear 3 minutes without moving them, until the crust is dark brown, then flip.
3. Cook 2 minutes more, lower the heat to medium, add 1 tbsp butter, the garlic and thyme, and tilt the pan to spoon the foaming butter over the steaks for 1 minute. Pull them at 125 to 128°F and rest on a board for 8 minutes; they will climb to 130 to 135°F.
4. Pour off all but 1 tbsp fat, lower the heat to medium and cook the shallot for 1 minute. Take the pan off the heat, add the wine, then return it to the burner and scrape up the browned bits.
5. Boil until the wine is nearly gone, about 3 minutes. Add the broth and boil 3 minutes more, until the sauce lightly coats a spoon.
6. Off the heat, swirl in the cold tablespoon of butter and the juices from the resting board, and season with a pinch of salt. Slice the steaks against the grain and spoon the sauce over.

Food safety. USDA recommends 145°F. Medium-rare is a chef's preference.