4 rib or club steaks, 1 inch thick
2 tbsp. butter
1/2 c. dry red wine
3 tbsp. minced shallots or white parts of scallions
1/4 tsp. thyme
Salt and pepper
6 tbsp. butter
Minced parsley

Saute steaks in 2 tablespoons butter in large skillet, turning once so both sides are seared and meat is medium rare (or as you like it), allowing 6-7 minutes per side for rare. Pour fat from pan and add wine, shallots, thyme, and a little salt and pepper. Simmer until wine has almost evaporated and becomes a thick syrup.

Remove pan from heat and stir in butter a spoonful at a time until sauce is smooth and thick. Adjust seasonings, stir in parsley and spoon over steaks. 4 servings.