To make the red wine jus:
Combine the stock, red wine, shallot, bay leaf and thyme in a small pot. Over
medium heat, reduce the sauce to approximately ½ cup, or until it becomes
syrup-like. Strain the sauce through a fine mesh sieve and discard the solids.
Pre-heat oven to 400 degrees.
Heat a heavy, oven-safe skillet or cast iron pan over medium high heat until very
hot. Season the steaks with salt and pepper. Add the oil to the skillet and sear the
steaks until well-caramelized on the first side, about 3 to 4 minutes. Turn steaks
over and top with about a ¼ cup of the herb crust, pressing down gently to make
neat. Place the pan with the steaks in the oven and cook until desired doneness. 6
or 8 minutes will take an 8 oz. steak to about medium rare, but use a meat
thermometer if you are unsure.
Serve with the re-heated red wine jus, a bottle of Guenoc Cabernet Sauvignon and