Place the stock in a medium pot, bring to a simmer, and simmer until reduced to 1 cup. Remove from the heat and set aside.
Melt 1 Tbsp. butter in a second pot set over medium heat. Add the shallot and garlic and cook 1 minute.
Add the wine and thyme and simmer and reduce until wine is reduced by half. Add the reduced stock and bring
to a simmer. While whisking, slowly mix in the
butter/flour mixture, adding small amounts each time. Bring to a simmer, and simmer until the sauce lightly thickens. Remove from the heat.
Heat the oil in a large skillet set over medium-high heat. Season the steaks with salt and pepper.
Pan-sear the steaks to the desired doneness, allowing approximately 2 to 3 minutes per side for rare, 3 to 4 minutes for medium rare, and 4 to 5 minutes for medium. Transfer steaks to a plate. Remove excess oil from the skillet. Pour in the wine sauce, bring to a simmer, and season with salt and pepper. Return steaks to the skillet, heat through a minute or two, and then serve. Top plated steaks with chopped fresh parsley, if desired.
Note: If using store-bought stock, because it will be significantly reduced and concentrated in this recipe, choose a brand low in sodium. When testing this recipe, Kitchen Basics Beef Stock was used.