Season the steak with salt.
Heat a large saute pan over high heat. Add the remaining oil to the preheated pan.
Just before the oil begins smoking, add the steaks and sear over high heat, flipping every 30 seconds or so until cooked to your desired doneness, about 2-3 minutes for a solid medium-rare.
Add the butter. Smash the garlic clove and add it to the pan, along with the thyme. Use a large metal spoon to baste.
Transfer the steaks to a cutting board to rest, topped with the garlic and thyme.
Return the pan to medium-high heat. Add the minced shallot and lightly saute. Season with a pinch of salt.
Add the Scotch and flambé!!
Add the Sauce Diane and bring to a boil. Turn the heat off and whisk in the sliced chives. Taste and adjust the seasoning with salt and black pepper.
Remove the steak fries from the oven.
Carve the steaks and plate them alongside a pile of frites, topped with that delicious Sauce Diane. Dig in!!!