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1
Bring steaks to room temperature before cooking.
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2
Thoroughly dry steaks with paper towels.
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3
Lightly coat steaks with olive oil and season both sides liberally with salt and pepper, pressing the seasonings into the meat with your fingers.
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4
Place an ovenproof skillet and a tin foil-lined baking sheet in the oven while the oven preheats.
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5
When the temperature reaches 500 degrees F, remove the skillet and place on the stove over high heat.
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6
Immediately place the steaks in the skillet, being careful that they are not touching each other.
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7
Sear steaks for 2 to 3 minutes without disturbing, turn with tongs and sear the second side another 2 to 3 minutes without disturbing, or until both sides are well-browned and have a nice crust.
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8
Remove skillet from heat, and using tongs, transfer steaks to the hot baking sheet in the oven.
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9
(After transferring steaks to the oven, proceed with the pan sauce.)
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10
Roast steaks 4 to 6 minutes for rare (red in the center and warm throughout), 6 to 8 minutes for medium-rare (pinkish red in the center and fairly hot), or 8 to 10 minutes for medium (pink in the center, grayish brown surrounding and hot throughout).
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11
When steaks are done to your liking, transfer to large plate.
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12
Tent steaks loosely with foil and let rest for 5 to 10 minutes.
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13
Serve.
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14
Shiraz sauce:
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15
After transferring steaks to the oven, melt 1 tablespoon butter in same skillet that the steak was cooked in, with the fond and residual fat.
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16
Add shallots and cook over medium-low heat, stirring until translucent, about 2 to 3 minutes.
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17
Raise heat to medium-high, add wine, and bring to a boil.
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18
Using a wooden spoon or spatula, stir and scrape to loosen any flavorful browned bits stuck to the skillet and incorporate them into the sauce.
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19
When wine is almost gone, add broth, herbs, tomato paste and sugar, bring to a boil and cook until it reaches the sauce consistency you desire.
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20
It should be thick enough to coat the back of a regular spoon.
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21
Remove from heat, whisk in remaining 1 1/2 tablespoons cold butter until melted and sauce is thickened, smooth, and glossy.
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22
Check for seasoning and add salt and pepper if needed.
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23
Enjoy!
