Seared Strip Steak with Red Wine Pan Sauce

Prepare the Steak
1 Pat the steak dry with paper towels. Season generously with kosher salt and black pepper on all sides. If
Render the Fat
3 Heat a heavy-bottomed skillet (preferably cast iron) over medium-high heat and add neutral oil.
4 Hold the steak upright with tongs to render the fat cap for 1-2 minutes until golden and crisp.
Sear the Steak
6 Lay the steak flat in the skillet. Cook undisturbed for 3-4 minutes until a deep, golden-brown crust forms. Flip and sear the other side for another 2-3 minutes.
Butter Basting
8 Add 1 tbsp butter, crushed garlic, and rosemary to the skillet. Spoon the melted butter over the steak to baste it for about 1 minute.
Finish in the Oven
10 Transfer the skillet to a preheated 375°F oven. Cook for 5-7 minutes, or until the internal temperature reaches 130°F for medium-rare. Remove the steak and let it rest on a cutting board for 5-10 minutes.
Make the Red Wine Pan Sauce
12 Discard excess fat from the skillet, leaving about 1 tbsp of drippings. Over medium heat, sauté minced shallots for 1 minute.
13 Deglaze the pan with red wine, scraping up browned bits, and reduce the liquid until "au sec", which means almost dry. Add broth and simmer until the sauce thickens enough to coat the back of a spoon.
14 Remove from heat and whisk in 1 tbsp cold butter for a velvety finish. Adjust seasoning with salt and pepper.
Slice and Serve
16 Slice the steak against the grain into thick slices. Drizzle with the red wine pan sauce and garnish.