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1
Drizzle two teaspoons olive oil on steaks and spread with your hands to cover steaks with a film of oil.
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2
Season both sides of steak with salt and pepper.
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3
Coat both sides with thyme leaves, pressing with your hands to make them adhere.
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4
Heat the two tablespoons olive oil on high heat in a heavy skillet until very hot but not smoking.
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5
Add one tablespoon butter, tilting the pan to coat and immediately add steaks and sear until steaks are beginning to brown and a nice crust forms, about 3-4 minutes.
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6
Turn steaks, reduce heat to medium-high and continue cooking until steaks are medium rare, about another 4 minutes depending on thickness of steaks.
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7
Remove steaks to a platter and cover loosely with foil to keep warm.
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8
Reduce heat to medium and add shallot to pan, cook stirring until shallot begins to soften, about 2 minutes.
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9
Add wine to pan and continue cooking, scraping bottom of pan to loosen brown bits.
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10
When almost all wine has evaporated, add chicken broth, raise heat to high and boil until reduced by half.
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11
Swirl in remaining butter.
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12
Taste sauce and season with salt and pepper if needed, then pour over steaks.
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13
Serve immediately.
