Pat steaks dry, then sprinkle both sides with kosher salt and freshly ground black pepper. If your steaks are thicker than 1.5 inches, preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).

Peel and finely chop shallots.

Cut 2 tablespoons of butter into small dice, and refrigerate.

Heat large heavy nonstick skillet over medium-high, and add 1 tablespoon butter. When butter melts, add steaks.

Cook 4-6 min on each side for medium-rare (about 130-135 degrees Fahrenheit/54-57 degrees Celsius on a meat thermometer). If you have thick steaks, and they are not cooked to your liking by this point, put them into the oven and roast for another 3-5 minutes.

Remove steaks onto plates and cover with foil.

Turn down skillet heat to medium. Add another 2 tablespoons of butter, stir until melted, then add chopped shallots.

Cook until softened and lightly browned, stirring often, about 2-3 minutes.

Then add red wine, dijon mustard, thyme sprigs, and crushed garlic clove. Pour any juices under the steaks on their plate into the wine sauce.

Turn up heat to medium-high and simmer until thickened, 3 min.

Remove thyme sprigs and garlic clove.

Turn down heat to medium and whisk in the cold butter, a couple of cubes at a time, until you have a smooth sauce.

Season sauce with salt and pepper.

Serve steaks with sauce on top, garnished with fresh chopped thyme.