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Ingredients

• 2 2-inch thick well-marbled boneless ribeye steaks (about 1 pound each), well trimmed
• Salt and freshly ground pepper
• 3 tablespoons grapeseed, French peanut, or unflavored vegetable oil
• 24 small to medium shallots (about 4 ounces), peeled
• 1 large head of garlic, halved crosswise
• 2 cups full-bodied red wine, such as a Rhône wine
• 1 tablespoon sugar
• Herb bouquet: 3 sprigs parsley, 1 sprig thyme, and ½ imported bay leaf tied together with string
• 1½ tablespoons sherry vinegar or red wine vinegar
• 1 cup rich unsalted meat stock, degreased
• 2 tablespoons unsalted butter
• 2 teaspoons chopped fresh flat-leaf parsley
• 2 teaspoons minced fresh chives

Description

Chow