1 tbsp. olive oil
2 rib steaks, with bone, 1" thick (about 1 lb. each)
Freshly ground black pepper to taste
1/2 c. coarsely chopped shallots
1/2 c. dry red wine
1/4 tsp. chopped parsley
1/4 c. slivered basil leaves
1 tbsp. fresh thyme leaves or 1 tsp. dried thyme

Preheat broiler. Heat oil in a nonstick skillet. Add rib steak over medium heat and cook for about 4 minutes on each side for rare meat. Sprinkle with pepper. Remove to a dish and keep warm.

Place a metal ovenproof dish under the broiler to heat, about 4 inches from heat source.

While dish is heating, pour off all but 1 tablespoon of fat on skillet. Add shallots and cook, stirring for 30 seconds. Add wine and herbs; cook an additional minute, shaking skillet.

Remove hot dish from broiler. Place steaks in it and pour wine mixture over top of steaks. All of it will sizzle, and herbs' flavor will be absorbed by the meat. Serve immediately. Serves 4.