Melt butter in small saucepan over medium low heat. When butter begins to brown, turn off heat and toss in grated garlic, sage, thyme, salt, pepper, and stir quickly.
Sear steak on hot surface (skillet or grill) for 3-4 minutes on each side, depending on how you like your steak cooked.
Pour 1/4 of the garlic herb butter on to a resting plate, and place the sage and thyme springs over it. You should be left with just garlic butter in your saucepan. Place your cooked steak on top of the herbs and butter on the resting plate, and pour remaining garlic butter on top of your sizzling steak.
Tent with aluminum foil and allow 10-15 minutes to rest depending of the thickness of the steak.
While the steak is resting, add shallots into the same skillet you cooked the steak in OR into the saucepan you cooked the garlic herb butter in if you cooked your steak on the grill. Sweat the shallots until soft. About 1-2 minutes. Immediately pour in red wine.
Continuously stir the sauce until it has reduced and can coat the back of a spoon.
Turn off heat, add butter, and stir until the butter has combined with the sauce