- Place the steak on a plate. Rub on both sides with the cut-side of the garlic clove and season with salt. Compost the garlic. Let sit out at room temperature for 1 hour.
- Pour the oil into a large cast iron skillet. Heat the skillet on high until the oil starts to smoke.
- Cook the steak in the skillet for 3 minutes on each side for rare or until the desired doneness. Place the steak on another plate and tent with foil. Pour the oil from the skillet into a glass bowl. Once cool, compost the oil.
- In the same skillet over medium heat, soften the shallot with the thyme and pepper in 1 tbsp of the butter. Deglaze with the wine. Let reduce until almost dry. Pour in the veal stock and any cooking juices accumulated on the steak plate. Bring to a boil and let reduce by half. Add the remaining butter and stir until melted. Adjust the seasoning. Strain the sauce and pour into a warm gravy boat. Compost the aromatics.
- On a work surface, run a knife along the bone to detach the meat. Slice the steak. Serve on hot plates with the sauce. Serve with mashed potatoes and steamed vegetables, if desired.