Cook the Steak:

• Take the steaks out of the fridge 30 minutes before cooking to bring them to room temperature. Pat them dry with a paper towel, then season generously with salt and black pepper.
• Heat a heavy skillet or cast-iron pan over high heat and add olive oil. Sear the steaks for about 2-3 minutes per side until a golden crust forms.
• Reduce the heat to medium-low, then add butter, smashed garlic, and thyme or rosemary. Spoon the melted butter over the steaks continuously for another 1-2 minutes.
• Remove the steaks from the pan and let them rest for 5-10 minutes before slicing.

Make the Red Wine Jus:

• In the same pan, remove any excess oil but keep the browned bits for extra flavor.
• Add the chopped shallots and sauté over medium heat until softened.
• Pour in the red wine, scraping the pan to deglaze, and let it reduce by half.
• Add the beef stock and simmer for 5-7 minutes until the sauce thickens slightly.
• Stir in the butter for a rich finish, season with salt and pepper, and strain if you prefer a smoother sauce.

Prepare the Crispy Shallots:

• Toss the thinly sliced shallots in flour, ensuring they are evenly coated.
• Heat oil in a small pan and fry the shallots until golden brown and crispy.
• Remove them from the oil, drain on paper towels, and season with a pinch of salt.