Pan Seared Ribeye Steaks with Red Wine Sauce

2 large ribeye steaks, 1 1/2 to 2 inches thick
kosher salt, as needed for seasoning
black pepper, as needed for seasoning
1 tablespoon vegetable oil
2 tablespoons unsalted butter
1 tablespoon minced garlic
1/4 cup minced shallots
1 cup red Zinfandel
1 tablespoon balsamic vinegar
1 sprig rosemary, plus more for garnish
 2 sprigs thyme, plus more for garnish
 1 cup beef stock
 1/4 cup parsley leaves, roughly chopped

Place a 10-12 inch cast-iron skillet in the oven and heat the oven to 500 F. Bring the steak to room temperature. When the oven reaches temperature, remove the skillet and place on the range over high heat for 5 minutes. Coat the steak lightly with oil and sprinkle both sides with a generous pinch of salt and black pepper.

Immediately place the steak in the middle of the hot, dry skillet. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip the steak and cook for another 2 minutes. (This time is for medium-rare steak. If you prefer medium, add a minute to both of the oven turns.)

Remove the steak from the skillet, cover loosely with foil and rest for 2 minutes. Serve whole or slice thin and fan onto plate.

For the red wine sauce, reserve 1 tablespoon of the steak drippings in the pan and heat over medium. Once the drippings are warm add the garlic and shallots, sauté and stir frequently until tender, about 1 minute. Add red wine, balsamic vinegar, rosemary sprig and thyme sprigs, bring mixture to a rapid simmer over high heat. Allow wine mixture to reduce until thickened, about 1/4 a cup, 3 to 5 minutes. Add in beef stock, and rapidly simmer over high heat until the sauce is reduced and thickened to about 1/2 cup, about 4 to 5 minutes. Remove rosemary and thyme, discard. Turn off heat and whisk in 1 tablespoon of butter. Taste the red wine sauce and season with more salt and pepper as desired.

Garnish steaks with chopped thyme, rosemary, and parsley before serving. Enjoy