Steak with Roasted Shallots and Port Wine Sauce

Another Les Halles recipe. Learned some things about this one and will apply those lessons and redeem this recipe.
Also first voiceover! Learned a lot of lessons about that as well, as it took a lot of takes and editing the volume was STILL a damn challenge.
Small improvements over time to get to where we want to go. That's what matters.

[@aimz_playz]

I want to thank everyone for the feedback!
It's really appreciated. I've been cooking for a long time now, but without sharing it with anyone, I never saw growth.
I started this as a journey to grow myself, and you all are helping with that
I appreciate you.

[@SirRyuk92]

just some feedback from a chef
pan needs to be way hotter to sear the steaks, if you cant get the pan much hotter, cook the steaks completely in the pan rather than the oven.
And that sauce was way to thin. Try reducing a little more, the goal should be about 1/4 of the starting liquid should remain, so if you had 300~ml of liquid (a cup is 250ml) you would be left with about 75ml of sauce. If you use a stock without gelatin you can use a table spoon of corn flour with water to make a slurry then add that to the sauce and cook it out, do this bit by bit as it will thicken a lot. you could also add some powdered gelatin to your stock instead however i personally don't use that method.

[@aimz_playz]

I appreciate the feedback and advice!
I thought the sauce was too thin, from looking at pictures of the recipe online 😂

[@joshwalters8250]

Youll be much better off searing the steaks in your cast iron. There was very little 'crust' on the steaks mostly due to be crowded in the pan. Cook one at a time and and when you flip go from one side of the pan to the other so the heat increases on the empty side. for anything under 1" reverse sear or oven roasting after is unnecessary with a good sear and rest. For herbs you can grab the tip and slide your pinched fingers down the stalk to remove all the leaves quickly rather than picking individually. Good start

[@aimz_playz]

I was pretty disappointed in the sear.
Normally, I do them in sous vide then blast in a pan for a good sear, so doing it this way from the recipe definitely was different 😂
Thanks for the input and feedback!