1 pound Porterhouse or T-bone steak, 3/4-inch thick

2 Tbsp. minced shallots

1/3 cup beef broth

3 Tbsp. dry red wine

1/4 tsp. dried thyme

1 Tbsp. butter

Trim any excess fat from steak. Preheat a heavy large non-stick skillet over medium high heat. Add steak and cook until outside is brown, about 1 minute per side. Lower heat to medium and cook steak about 4-5 minutes per side for medium rare (145°F.) Remove steak from pan, place on warmed plate,cover with oil and place in warm oven. Add shallots to pan and cook for about 1 minute. Stir in broth, red wine and thyme, scraping up browned bits. Boil until sauce thickens. Remove pan from heat and stir in butter. Serve sauce over steak.