Pat steaks dry with paper towel. Season on both sides with salt and pepper. Heat oil in heavy skillet over medium heat until smoking. Add steaks to pan, leaving ¼-inch between steaks. Cook until well browned, about 4 minutes. Flip, using tongs. Continue cooking 3 to 7 minutes, until internal temperature reaches 120°F for rare to medium-rare. Place steaks on platter. Tent loosely with foil. Return skillet to medium-low heat. Add shallots. Cook, stirring constantly, until lightly browned, about 2 minutes. Add Finalé Iowa Red. Simmer, scraping pan to loosen browned bits. Add demi-glace, vinegar, and any juices from steaks. Continue simmering until slightly reduced, about 1 minute. Remove from heat. Whisk in thyme and butter. Season with salt and pepper to taste. Put steaks on plates. Pour sauce over steaks. Serves 4.