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1
Heat the oil in a frying pan, add the whole shallots, and color them over high heat.
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2
Once colored, drain off and throw away the oil.
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3
Add the butter, bay leaves, thyme, and some salt to the pan.
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4
Cook for about 5 minutes, turning and shaking the shallots; try not to burn the butter.
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5
Add enough stock just to cover the bottom of the pan and let the liquid bubble away before adding any more; the sauce will reduce and become sticky while cooking the shallots at the same time.
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6
Continue until the shallots are very soft and have a thick buttery and beefy glaze.
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7
Meanwhile, heat a ridged cast-iron grill pan or broiler pan until very hot (about 10 minutes).
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8
Preheat the oven to 400F.
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9
Season the steaks well with pepper and score the fat a little.
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10
Place the steaks fat-side down in the grill pan.
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11
The fat will start to melt and this is what is going to flavor the outside of the meat.
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12
Once the fat starts to char, let the steaks fall naturally onto one side.
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13
Cook for 4 minutes.
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14
Turn the steaks over and cook the other side for 4 minutes.
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15
Turn over again, but also rotate the steaks 180 degrees, then cook for 2 minutes longer.
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16
Flip the steaks over again, rotating as before.
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17
Place the pan in the oven to finish cooking for about 6 minutes for a medium steak.
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18
Let them rest for 5 minutes before serving them whole, with carving done at the table.
