Steak with red wine and shallot sauce

Ingredients:

• 1 New York steak weighing 0.5 kg (approximately 2.5 cm thick)
• 1 large shallot, chopped
• 3/4 cup boxed red wine
• 2-3 tbsp cold butter, diced

Preparation:

1. Remove the steak from the refrigerator 30 minutes before cooking. Heat a large, heavy-bottomed skillet over medium-high heat. Pat the steak dry and season generously with salt and pepper on all sides. Place it upright on a strip of fat in the skillet and hold it with tongs until the fat begins to render, about 2 minutes.
2. Add the steak and cook until golden brown on one side, 4-5 minutes. Then flip and cook the other side until a thermometer inserted into the thickest part of the meat registers 120°F (49°C) for medium-rare, another 3-4 minutes. Transfer to a cutting board and let the meat rest for 10 minutes. Leave the rendered fat in the pan.
3. Add the shallots to the skillet and cook over medium heat until golden brown, about 2 minutes. Stir in the wine and scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring to a simmer and cook until the liquid has reduced by half and becomes a light syrup, about 7 minutes; remove from heat. Whisk in the butter, one piece at a time, to create a glossy sauce. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Slice the steak against the grain and serve with the sauce.