Butter-basted steak with red wine pan sauce

Drop the steak into a very hot pan to establish the crust as fast as possible.

Flip and butter-baste with herbs and garlic until both sides are browned and the steak reaches the chosen doneness.

Move the steak to a plate and pour the sizzling brown butter over it.

Sweat the shallot in the pan, add the garlic, and deglaze with gelatinized stock and a full-bodied red wine.

Reduce aggressively over medium-high heat to a thick, almost syrupy consistency.

Mount with butter, whisking constantly until it disappears into a creamy emulsion; season to taste with kosher salt and pepper.

Rest the steak 10 minutes, then carve and serve with the sauce.