1 ½ lb Boneless Ribeye Steak, about 2 inches thick
4 ounces of softened butter
2 tablespoons shallots, finely minced
2 tablespoons parsley, finely chopped
4 ounces red wine
Salt and pepper to taste
DirectionsAdd wine and shallots to a small saucepan, and cook over medium low heat until wine has almost evaporated. Set wine shallot mixture in the fridge and let cool completely.
Combine cooled wine and shallot mix with butter and parsley, set aside.
Preheat 1 tbsp of canola oil in a cast iron pan on medium high heat until lightly smoking.
Season both sides of the steak liberally with salt and pepper, and place gently in the heated pan. Sear on first side for about 7 minutes, or until deeply golden brown
Gently flip steak, and sear on second side for about 6 minutes for rare, with an additional 2 minutes for every degree of doneness desired.
Remove steak from pan once desired temperature is achieved, and let rest for at least 10 minutes.
Slice steak, and top with butter to serve.