Dry Aged Rib Eyes with Burgundy Truffle Sauce

Ingredients

• 1 (750-ml) bottle dry red wine (preferably from Burgundy)
• 1 medium-size yellow onion, halved
• 2 bay leaves
• 1/2 bunch thyme
• 1 whole star anise
• 2 (32-ounce) 30- or 60-day dry-aged bone-in rib eye steaks (about 1 3/4 inches thick), patted dry
• 3 tablespoons plus 3/4 teaspoons kosher salt, divided
• 1 tablespoon olive oil
• 4 teaspoons beef demi-glace (such as Williams Sonoma)
• 6 ounces high-quality canned escargot, drained, rinsed, and, if desired, roughly chopped (optional)
• 1/2 cup black truffle butter (such as D’Artagnan), chilled and cut into 8 pieces, divided
• 3 tablespoons chopped fresh parsley
• 1/4 teaspoons black pepper
• 1 teaspoon flaky sea salt

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