This was not bad for a menu change-up, though it will not become a part of our regular rotation. After searing the steak, I transfered it to a plate. I then put in the 4 tablespoons of butter, the red wine, a can of beef broth, the garlic, and the green onions. I let this simmer for about 30 minutes to reduce about half the liquid, then I added the steak to the pan and cooked it 3 minutes on each side. I then let the steak rest for about 5 minutes while I thickened up the liquid with about a tablespoon of cornstarch (I don't think the liquid would have ever reached the consistenty I wanted by itself.) While the liquid was still simmering, I then sliced the steak against the grain into thin strips and transferred it back to the pan. This was a good way to heat up the steak, without continuing the cooking process, and get it coated in the sauce. Tasty!
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This was not bad for a menu change-up, though it will not become a part of our regular...