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1
Take the steak out of the fridge about 20 minutes before you are ready to cook.
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2
In a small pot over high heat, add the broth and wine, simmer until reduced by half (about 10 minutes).
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3
Heat oil in cast iron skillet over medium high heat until it very hot.
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4
Season the steak with grill seasoning and put it in the skillet.
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5
Cook about 3 minutes per side for medium rare.
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6
Remove from pan.
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7
Cover with foil for 5 minutes while you finish the sauce.
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8
Reduce the heat under the skillet and add the shallots.
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9
cook until they begin to soften (about 3 minutes).
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10
Add the reduced broth and wine mixture and cook until thickened about 5 minutes.
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11
Stir in butter and cook until butter is melted and incorporated into the sauce.
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12
Taste and adjust with salt and pepper if needed.
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13
Slice the stead against the grain, arrange on a platter with the sauce on the side or pour over the steak.
