Prepare, measure, grind and mince all the ingredients: salt, pepper, thyme, shallots, butter, wine, parsley,
Trim the steaks from excess fat and using a paper towel pat them dry. Put the steak between two pieces of plastic wrap and tenderize it with mallet. Gently beat the steak to about 1/2″ (10-12 mm) even thickness.
Sprinkle each steak side with salt, pepper and thyme. Make sure you press the sides gently so the seasoning sticks.
Heat large and heavy, non stick skillet over medium high heat (8 out of 10). Add 1 tbsp of butter and as it melts and starts sizzling add the steaks to the pan.
Sear the steaks for about 2.5 to 3 minutes per side turning only once.
Transfer the steaks to the plate and cover with aluminum foil.