Ingredients

• 4 (1/2-inch-thick) top chuck blade steaks (18 oz)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 large shallot, finely chopped
• 1/2 cup dry white wine
• 3 tablespoons finely chopped fresh chives
• 2 tablespoons finely chopped fresh parsley

Instructions

1. Pat steaks dry and sprinkle both sides with salt and pepper.
2. Heat 1 tablespoon butter and oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté steaks 3 minutes per side for medium. Transfer steaks with tongs to a plate and keep warm, loosely covered.
3. Add remaining 2 tablespoons butter to skillet and cook shallot over moderate heat, stirring, until softened, about 2 minutes. Remove skillet from heat and carefully add wine and any meat juices that have accumulated on plate with steaks. Simmer until reduced by half, about 3 minutes. Remove from heat and stir in herbs and salt and pepper to taste.
4. Serve steaks with sauce poured over.