Heat a large cast-iron skillet over medium-high heat; add the olive oil. Season the rib eyes generously with salt. When the olive oil shimmers, place the steaks in the pan and cook undisturbed to create a nice crispy sear, 3 to 4 minutes. Flip, and cook to the desired temperature, another 3 to 4 minutes. Remove from the pan and let rest for 5 to 7 minutes before slicing.
Drain the fat from the pan, add the shallots and season with salt. Cook over medium heat for 3 to 4 minutes. Add the garlic; cook another 2 to 3 minutes.
Add the mushrooms, season with salt and stir to coat with oil. Cook until the mushrooms look soft and wilted, 4 to 5 minutes. Add the brandy and reduce by half, 1 minute. Add the demi-glace and bring to a boil. Lower to a simmer and cook for 4 to 5 minutes, until the consistency is almost as thick as gravy. To test, coat the back of a spoon with sauce and drag your finger through it: It should leave a track that holds its shape without running! Taste and adjust the salt as needed.
Slice the steaks thinly and fan them out on serving plate. Top with mushroom gravy and garnish with chives. Serve with Broccoli Salad.
Put the olive oil, sambal, soy sauce, vinegar and garlic in a Mason jar. Secure the lid tightly and shake until well mixed.
Toss the broccoli, red onions, feta and almonds together in a bowl. Season with salt. Toss with the desired amount of dressing.