Rib Eye Steak with Red Wine Sauce

Ingredients

• 2 tablespoons olive oil
• 1 lb. boneless Rib Eye steak
• 1/2 teaspoon salt
• 2 tablespoons butter, divided
• 2 large garlic cloves, minced
• 1 small shallot, finely chopped
• 1/2 cup dry red wine
• 1/4 cup reduced sodium beef broth
• 1/4 teaspoon black pepper

Directions

1. Heat olive oil in a large, heavy skillet over medium-high heat until very hot. Lower heat to medium. Sprinkle steak with salt. Cook steak 6 minutes per side for medium doneness. Remove steak from skillet and keep warm.
2. Melt butter in skillet. Add shallot and cook 3 minutes, stirring frequently. Add garlic and cook 1 minute more.
3. Stir in wine, broth, pepper and salt. Bring to a boil, scraping up any browned bits from bottom of skillet. Lower the heat and simmer for 3 minutes until sauce thickens slightly.
4. Cut remaining tablespoon butter in 4 pieces. Add piece by piece to sauce, stirring until incorporated.
5. Slice steak into thin strips and top with sauce.