Step 1

Generously season the steaks with the salt and the pepper on both sides.

Step 2

Preheat a cast-iron skillet over high heat until it is smoking.

Step 3

Add 1 1/2 tablespoons of the butter to the hot skillet and immediately reduce the stovetop heat to medium-high.

Step 4

Once the butter is fully melted, add the steaks to the skillet.

Step 5

Brown the steaks until they reach your desired doneness, with the meat reaching an internal temperature of 145 degrees F for medium-rare, about 3 minutes per side.

Step 6

Transfer the steaks to a cutting board and let them rest.

Step 7

Add the shallots to the pan with the steak drippings over medium-high heat and cook, while stirring, until fragrant, about 1 minute.

Step 8

Add the wine and using a wooden spoon, scrape the bottom of the skillet to release the brown bits.

Step 9

Reduce the heat to medium.

Step 10

Add the beef stock and cook until the liquid is reduced by half, about 3-4 minutes.

Step 11

Add the remaining butter and stir until it is melted and combined.

Step 12

Slice the steaks against the grain.

Step 13

Transfer the steak slices to a serving platter.

Step 14

Pour the pan sauce over the steak slices. Optionally, serve the sauce on the side.

Step 15

Serve the steak slices garnished with the parsley.