-
1
Remove the steak from the refrigerator 30 minutes before cooking.
-
2
Heat a large heavy-bottomed skillet over medium-high heat.
-
3
Pat the steak dry and season generously with salt and pepper on all sides.
-
4
Place the steak, standing up on the strip of fat, in the pan and hold it with tongs until the fat renders and the pan is slick, about 2 minutes.
-
5
Place the steak flat in the pan and sear until deep brown on one side, 4 to 5 minutes.
-
6
Turn and cook on the other side until a thermometer inserted sideways into the thickest part registers 120 degrees for medium-rare, 3 to 4 more minutes.
-
7
Transfer to a cutting board and let rest 10 minutes.
-
8
Reserve the drippings in the skillet.
-
9
Add the shallot to the drippings and cook over medium heat until golden, about 2 minutes.
-
10
Add the wine and scrape up any browned bits with a wooden spoon.
-
11
Bring to a boil and cook until reduced by half and slightly syrupy, about 7 minutes; remove from the heat.
-
12
Whisk in the butter, one piece at a time, to make a glossy sauce.
-
13
Add 1/2 teaspoon salt and 1/4 teaspoon pepper or season to taste.
-
14
Slice the steak against the grain and serve with the sauce.
-
15
Photograph by Ngoc Minh Ngo
