Succulent Seared Steaks with Velvety Red Wine Reduction

1. Steak Prep

Begin by patting the steaks dry with paper towels. Sprinkle generously with kosher salt and freshly ground black pepper. Heat the vegetable oil in a 12-inch skillet over medium-high heat until it shimmers, indicating it's hot enough for searing.

2. Searing Perfection

Place the steaks in the skillet and sear undisturbed until a rich, golden crust forms, about 3 to 4 minutes. Carefully flip the steaks and sear on the other side until they reach an internal temperature of 115 to 120 degrees Fahrenheit for rare, or 120 to 125 degrees Fahrenheit for medium-rare, approximately another 3 to 5 minutes.

3. Rest and Relax

Transfer the steaks to a warm plate, loosely cover with aluminum foil to keep them cozy, and let them rest for 5 to 10 minutes. This allows the juices to redistribute for optimal tenderness.

4. Shallot and Red Wine Symphony

While the steaks are resting, discard excess fat from the skillet, leaving about 2 teaspoons. Over medium-high heat, sauté the minced shallot until it's fragrant and soft, roughly 2 minutes.

5. Sauce Alchemy

Pour in the chicken broth, dry red wine, and sprinkle in the brown sugar. Deglaze the skillet by scraping up the browned bits — they hold the secret to an incredibly flavorful sauce. Let the sauce bubble away until thickened and reduced to about ¾ cup, which should take close to 5 minutes.

6. Final Flourish

Whisk the chilled butter into the sauce one piece at a time, off the heat, to create a glossy and rich reduction. Stir in the fresh thyme and season with salt and pepper to your liking.

7. Serve in Style

Unveil the steaks and drizzle them with the velvety red wine reduction. Serve immediately and watch the magic happen at the table.