Chop the garlic and shallots finely, it is later going to become the sauce that is poured over the steak.

In a small bowl, combine red wine, garlic, shallots, olive oil, soy sauce, thyme, 1 teaspoon salt, and 1 teaspoon pepper.

Pour over steaks and let chill in the fridge for up to 24 hours.

Take the steaks out of the marinade and dry off with paper towels. Save the marinade. Let steaks come to room temperature before putting them on the grill. Preheat the grill to 350 to 400 degrees.

Season the steaks with the remaining salt and pepper. Let stand for 10 minutes.

Place steaks on the hottest part of the grill until grill marks form. Turn the steaks and repeat. Move the steaks to a cooler section of the grill, 5 to 6 minutes on each side for medium-rare. 7 to 8 for medium-well. Let rest for 10 minutes before slicing.

While the steak is resting, pour the marinade into a saucepan or skillet. Bring to a boil over medium-high heat, reduce heat and simmer for 8 minutes. The sauce will reduce by half, and thicken.

Stir in butter and whisk into sauce.

Pour sauce over steaks.