Make the Compound Butter

1. In a small pot over medium high heat, bring wine and shallots to a boil. Cook for 3-4 minutes, stirring frequently, until most of the wine has evaporated away. Remove from heat.
2. In a food processor, pulse together the cooked shallot mixture with the rest of the ingredients for the compound butter until thoroughly mixed. There will still be chunks of shallot and herbs.
3. Place compound butter mixture on a large piece of cling film. Using the cling film, roll the butter into a log shape and twist the ends of the film. Place in the refrigerator and chill until ready to use.

Cook the Steak

1. Turn oven on high broil. Place an oven safe skillet in the oven for 10 minutes (I used a cast iron skillet).
2. While the pan is heating in the oven, pat the steaks dry with a paper towel. Season evenly with salt and pepper. Drizzle with 1 tablespoon of olive oil.
3. Remove the skillet from the oven, add 1 tablespoon of the olive oil and place on the stove over medium-high heat. Add steaks and sear 30 seconds to 1 minute per side until you have a nice char.
4. Place skillet with steaks in the oven (still on broil). Cook steaks 1 minute per side for rare and 2 minutes per side for medium rare. Remove from heat and let rest for 4-5 minutes.
5. Add two tablespoons of the compound butter to the warm skillet and let melt. Add another tablespoon to the top of each steak. Serve immediately.