Garlic and Shallot Côte de Bœuf with Red Wine Sauce and Mushrooms

Method

1. Heat oil in a skillet over high heat. Sear steaks 3 minutes per side. Set aside.
2. In the same pan, cook onions and garlic until softened. Add mushrooms.
3. Add shallot and garlic powder to the pan with onions during preparation.
4. Stir in red wine, tomato paste, thyme, bay leaf, salt, and pepper.
5. Simmer until sauce thickens. Serve with steak and vegetables.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.