Cooking with Wine

Make the Steak and Red Wine Pan Sauce
Liberally season each steak on all sides with kosher salt, black pepper and dried thyme. Then place the steaks on a wire rack over a sheet tray and place in the refrigerator to "dry age" for at least an hour or up to 3 hours (alternatively you can cook them immediately after seasoning if desired). Remove the steaks from the refrigerator 30 minutes before you cook them.
Melt the clarified butter over medium heat and cook the steaks, basting from time to time with the clarified butter. This part requires attention since each pan and size of steak is different, but take your steak off the heat about 10-15 degrees below where you like your steak to account for carryover cooking. Let the steak rest loosely covered with aluminum foil while you make the sauce (10-15 minutes).
If there is excess oil in the pan, dab some out with a paper towel, then add the shallots on medium to medium-low heat, cooking until they are translucent. Turn the heat up and immediately add the wine to deglaze, scraping any bits up from the pan. Cook until there is about a tablespoon of liquid left in the pan. Remove it from the heat and let the pan cool for a couple of minutes. Then whisk in the cold butter one tablespoon at a time. Once the sauce is done, taste to see if it needs any salt. Serve over the steak.
Make the Frites
Follow the instructions for Homemade Garlic Fries, or use your own favorite french fry recipe to the pommes frites!