Preheat oven to 325°F, and an ovenproof sauté pan on high heat on the stove.
Season steaks with salt and pepper, or as desired.
Preheat sauté pan on high heat and add a thin layer of oil. Heat until oil begins to shimmer.
Gently add steaks to pan without overcrowding and sear about two minutes. Flip steaks with tongs and sear other side about two minutes.
Place pan in preheated oven for 5 to 7 minutes, or until steaks reach desired doneness. Use an instant-read thermometer for accuracy.
Remove steaks from oven and place on clean serving plate. Remove any excess oil from pan.
Use same pan to create a sauce. Add minced shallots and garlic to hot pan. Stir in red wine to deglaze pan, loosening up the browned bits. Boil briefly and whisk in a bit of chopped cold butter.
