Skillet Steaks With Red Wine Reduction by Donna John

You'll need: 

• 2 steaks (ribeye, filet mignon, New York strip, sirloin, porterhouse, T-bone, etc.)
• 1 tablespoon olive oil
• 1/4 cup chopped shallots
• 1/2 cup beef broth 
• 1 teaspoon packed brown sugar
• 1/2 cup red wine
• 6 tablespoons butter (divided)
• fresh thyme sprigs

Here's how to make it:

1. Season the steaks with salt and pepper. Heat the oil in a skillet (cast iron works well) over medium-high heat. 
2. Add the steaks, 2 tablespoons butter and a couple thyme sprigs. Cook until browned on both sides and to desired doneness, basting with butter as they cook. Remove from pan and cover with foil.
3. Add 1 tablespoon butter to the same skillet. Add the shallots and cook until soft, about 3 minutes. 
4. Pour in the wine and brown sugar. Cook about 3 minutes. 
5. Add the beef broth and cook until it reduces to half, about 5 minutes.
6. Add the remaining 3 tablespoons butter and more fresh, chopped thyme. Remove from heat. Taste and season with salt and pepper. 
7. Slice steak and pour the sauce over. Serve.