Pan-Seared Steak with Cabernet Butter Sauce

Heat a platter or plates in a slow oven.

On the stove, heat a large cast iron skillet over high heat until very hot. Add olive oil, then steaks and saute meat until desired doneness (2 minutes on each side for rare, 3 minutes for medium-rare).

Transfer steaks to oven and discard excess fat from pan. Saute shallots in pan for 20 seconds, then pour in wine and demi-glace, stirring to incorporate all browned cooking bits into liquid.

Boil liquid until reduced to 2 to 3 tablespoons. Off the heat, whisk in butter a tablespoon at a time. Add chopped parsley.

If desired, cut the steak into slices across the grain of the meat. Spoon sauce onto meat and serve.