Start with grass-fed sirloin, ribeye, or t-bone steaks about three-quarters or an inch thick. If there's plenty of fat, cut it off and chop it into small pieces; then, in a large covered cast-iron pan, melt it over low heat for fifteen minutes or more and remove the bits that remain. If there's not enough fat, put a little duck or chicken fat, olive oil, or butter in the pan. Dry the steaks with paper towels. Turn up the heat to high or close to it. When the fat is very hot, put the steaks in and cook for three-and-a-half or more minutes on each side, depending on how well you want it done; near the end of cooking, add a chopped shallot or two and brown alongside the steaks. Remove the steaks, put them on a platter, and salt and pepper them well. With the flame still on high, pour some red wine into the pan. Let that boil until it thickens, then turn off the flame and add a tablespoon or two of butter. Spoon the shallot-wine-butter mixture over the steaks.