Pan-Seared Steak with Red Wine Sauce

Season the steak generously on all sides with salt and freshly ground black pepper.

Preheat a skillet over high heat for several minutes until very hot. Add the high-smoke point oil.

Carefully place the steak in the hot pan, laying it away from you. Cook for 1 minute without moving it.

After 1 minute, move the steak to a new, hotter spot in the pan to ensure an even sear. Cook for another minute.

Flip the steak and cook for 2 minutes on the second side.

Remove the steak from the pan and place it on a wire rack to rest while you prepare the aromatics.

In the same pan, add the halved shallots and crushed garlic. Sauté for about 30 seconds until fragrant.

Turn the heat to low and add 3 tablespoons of butter. Tilt the pan as it melts to prevent it from burning.

Once the butter is foamy, return the steak to the pan. Begin basting the steak continuously with the butter for 90 seconds.

Add the fresh thyme sprigs to the pan and continue basting for another minute.

Remove the steak to the wire rack again to rest. Let it rest for at least half of its total cook time (about 3-4 minutes).

For the pan sauce, return the pan to the heat. Deglaze with red wine, scraping up any browned bits from the bottom. Reduce the wine until it's almost completely evaporated.

Add the beef stock and reduce again by about half. Stir in the balsamic vinegar, dried thyme, and a pinch of black pepper.

Simmer until the sauce has thickened to a syrupy consistency that coats the back of a spoon.

Remove the pan from the heat and whisk in the cold, cubed butter until the sauce is smooth and emulsified.

For the optional garnish, use a mandoline to slice the potato very thinly. Julienne the slices into matchsticks.

Rinse the potato matchsticks in cold water to remove starch, then drain and dry them completely on paper towels.

Heat vegetable oil to 350°F (175°C). Fry the potatoes until golden brown and crispy. Drain on paper towels and season immediately with rosemary salt.

Slice the rested steak against the grain. To serve, spoon sauce onto a plate, arrange the steak slices, drizzle with more sauce, and top with a pile of crispy potatoes.