4 rib steaks, 3/4 inch thick
1 tbsp. cornstarch
2 cloves garlic, minced
1 tbsp. butter
1/4 c. finely sliced green onion
1/4 c. beef broth
1/4 c. red wine
Dash of salt
Dash of pepper
2 tbsp. butter

Rub steaks on both sides with cornstarch. Sprinkle with garlic. Heat the butter in skillet. Brown steaks quickly on both sides. Reduce heat. Saute steaks until done to your liking about 4 minutes on each side for rare, 7 to 9 minutes on each side for well done. Remove steaks, keep warm.

Add green onion to pan. Saute a few minutes on medium high heat until soft but not browned. Add beef broth and wine. Bring to a boil. Add salt and pepper to taste. Finally add butter, small pieces at a time, whisking constantly until sauce is smooth. You may add 1 teaspoon cornstarch mixture with a little water to make the sauce smoother. Whisk while heating. Pour sauce over steaks. Sprinkle with some extra onion.