Pat steaks dry and sprinkle both sides with salt and pepper. Heat butter and oil heavy skillet over medium-high heat till hot but not smoking. Sauté steaks 3 minutes per side for medium. Transfer steaks to a plate; cover loosely and keep warm. Add remaining butter to skillet and cook shallot over medium heat 2 minutes till softened, stirring frequently. Remove skillet from heat and add wine and any meat juices that have accumulated on plate with steaks. Simmer 3 minutes till reduced by half. Remove from heat and stir in herbs and salt and pepper to taste. Serve steaks with sauce.
Nicole's Note
Chuck blade steaks are also called flatiron steaks. They are oval in shape with a ribbon of gristle running through the middle.