What I used:
-1lb. ribeye steak
-1 medium onion
-1 handful of mushrooms

-1 tablespoon butter
-1/4 cup red wine
-kosher salt
-vegetable oil

-A heavy pan to sear the steak. I thought of using a cast iron skillet for this, but I didn’t want to deglaze in that, possibly picking up extra flavors… so I used my All-Clad Saute Pan
-An Oven Thermometer

Prep time: 10 minutes
Cook time: 35 minutes

Take your steak out 1 hour before you’re going to cook it. Preheat your oven to 300F.

Heat the pan on high heat *first*, then add about 1 tablespoon vegetable oil. Oh yes, it’s nice to be cooking on a gas stove once again.

Liberally season one side of the steak with salt, then place it salt side down on the pan. Carefully! Then season the other side.

Flip once there’s a nice sear, maybe after 1-2 minutes.

Sear on the flip side, then set the thermometer to 140F for medium doneness and insert the probe with the tip in the middle of the steak. Then put it in the oven and wait for the timer to go off then remove and rest the steak.

Meanwhile, prep the onions and mushrooms.

Turn the stove to about 70% heat. Add the wine and scrape the pan to deglaze the fond. Add about 1 tablespoon butter and all the mushrooms. Saute until the mushrooms lose some moisture.

Next, add a little vegetable oil to saute the onions. I like mine still slightly crunchy, so I don’t cook it too long.

Plate and serve!

I had this with some crispy canned corn too. And rice–how Asian, eh?