Season the Steaks: Generously season the steaks with salt and freshly ground black pepper on both sides. Let them sit at room temperature for about 15 minutes.

Sear the Steaks: In a large skillet, heat olive oil over medium-high heat until hot. Add the steaks and sear for 3-4 minutes on each side, until a brown crust forms.

Add Butter and Herbs: Reduce the heat to medium. Add butter, garlic, and thyme to the skillet. Tilt the pan slightly and spoon the melted butter over the steaks continuously for 2-3 minutes for extra flavor and moisture.

Finish Cooking: Transfer the skillet to a preheated oven at 400°F (200°C) to finish cooking to your desired level of doneness (approximately 5-7 minutes for medium-rare). Remove the steaks from the oven, cover with foil, and let them rest for 5 minutes.

Sauté the Shallots: In a saucepan, melt 1 tablespoon of butter over medium heat. Add the chopped shallot and cook until softened and fragrant, about 2 minutes.

Reduce the Wine: Pour in the red wine and beef broth. Bring to a boil, then reduce the heat and let it simmer until the liquid reduces by half, about 10-15 minutes.

Finish the Sauce: Whisk in the remaining tablespoon of butter until the sauce is smooth and glossy. Season with salt and pepper to taste.

Place the rested steaks on each plate. Drizzle with the red wine reduction sauce. Add the sides of your choice.

Garnish and Enjoy: Garnish with fresh thyme sprigs if desired and enjoy your luxurious meal.