Season steak generously with kosher salt and freshly ground black pepper. Let steak come to room temperature– about 30 minutes.

Prep your compound butter: in a small mixing bowl, use a fork to combine 4 tablespoons butter with 1 teaspoon minced shallot, leaves from two sprig of thyme, and a pinch of salt and black pepper. Roll butter into a small log wrapped in plastic wrap. Chill compound butter in the refrigerator.

Heat a medium cast-iron skillet over med-high flame. When the pan is hot but not quite smoking, add 1 tablespoon olive oil and 1 tablespoon butter. First sear all the edges of the steak – the fat that renders from the edges is instrumental in cooking. After all edges are nicely browned, go ahead and put the steak down on a flat side. Press the steak all over to insure contact and an even browning. Sear for 3 minutes. Flip steak. Sear again for another 2-4 minute (depending on thickness of steak), until steak is cooked medium-rare. While you are cooking the 2nd side of the steak, baste regularly with the delicious fats in the pan for a lovely overall browning.

Remove steak from pan, top with a slice of compound butter, and let rest on a cooling rack tented with aluminum foil, while making your reduction sauce.

Turn the flame under the skillet to medium. Sauté remaining shallot and 3 sprigs of thyme for 2 minutes in the drippings from the steak. Add wine and whisk and scrape the pan so all of the lovely flavors meld together. After a few more minutes of cooking, when the wine has reduced by half, add 2 tablespoons butter, one tablespoon at a time to the pan, whisk to integrate.

Serve steak immediately in a pool of wine-reduction sauce.

Serves 6-8 | Wine Pairing: Oakville Cab Sauv