For the Steak
12 ounces rib eye, between 1/2 and 1 inch thick
fresh ground black pepper
For the (Optional) Sauce
1/3 cup dry red wine
1 – 2 tablespoon freeze dried shallots
1 tablespoon butter
Preheat the oven to 350 degrees.
Bring the steak to room temperature.
Rub the steak on both sides with the olive oil, salt, and pepper. Let it sit while you preheat a cast iron skillet over high heat, about 4 minutes.
Place the steak in the skillet, and don’t move it for 3 minutes.
Flip the steak, and leave it alone for another 3 minutes.
Put the skillet into the preheated oven for 5 minutes. (This will be medium rare.)
Remove the steak from the skillet to a platter, cover loosely with foil, and allow to rest for 5 minutes.
While the steak is resting, deglaze the pan with the red wine, and put back over high heat. Scrape up any bits of steak stuck to the pan.
Add the shallots to soften in the wine as it reduces.
Finish the sauce by swirling in the butter to incorporate.
Pour sauce over steak.