1 cup red wine
2 rib-eye steaks (about 6 ounces each)
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons vegetable oil
1 small shallot, minced
3/4 cup low-sodium beef broth
2 tablespoons butter, cut into 6 pieces
1/2 teaspoon fresh thyme, chopped
Pinch black pepper
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.
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.
Per Serving: cal. (kcal) 561, Fat, total (g) 37, chol. (mg) 113, sat. fat (g) 13, carb. (g) 5, fiber (g) 1, pro. (g) 40, sodium (mg) 730, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet