Instructions

1. Preheat oven to 425 degrees. Allow steaks to come to room temperature, then pat with a paper towel to remove excess moisture. Heat a cast iron skillet until hot, then add 1 tablespoon of butter and two cloves garlic, swirling that the butter coats the entire pan and continue heating. Liberally season both sides of steak with salt and black pepper, then place into hot pan. Sear on one side for about 2 minutes without moving the steak. Flip steak and add additional 1 tablespoon of butter to pan; tilt the pan, and baste steak with garlic -infused butter for 2 to 3 minutes. Remove garlic from pan, and place skillet in preheated oven for 8 to 10 minutes or until desired doneness is achieved. Remove and rest for at least 7 minutes.

2. While steak cooks, heat chicken stock in a small saucepan until boiling, then reduce to a simmer. Simmer uncovered until stock has reduced by half and thickened slightly, then add wine, thyme, rosemary, and remaining garlic. Return to a simmer and cook uncovered until reduced to a thick syrupy consistency. Strain solids, then return to heat. Slowly melt in remaining butter, 1 tablespoon at time.

3. Serve over-top sliced, rested steak.