Instructions

1. 1
   Brush both sides of steak with olive oil and season liberally with salt and freshly ground black pepper. Set aside.
2. 2
   Preheat your broiler. Place a rack in the highest position of the oven and one just below it. Place a sheet of aluminum foil that has been crimped around the edges on the lower rack.
3. 3
   Place the steak on the upper rack. Insert a probe thermometer into the center of the steak and keep the oven door open with a tube of aluminum foil.
4. 4
   Cook until internal temperature reaches 140°F for medium rare, 155°F for medium, and 165°F for toast (carry-over will take it 5 degrees).
5. 5
   Remove to a plate, dab butter slices evenly on top, and cover with aluminum foil. Let rest 10 minutes before slicing thinly across the grain on a 45 degree angle.
6. 6
   Combine wine and shallot in a medium skillet over medium high heat.
7. 7
   Whisk in the butter, 1 tablespoon at a time, waiting until the last piece has been incorporated before adding the next piece.