pan fry the steak, set it aside to rest, and in the same pan add a hunk of butter, grapeseed oil, and minced garlic. fry garlic for a minute, then add sliced cremini or shiitake mushrooms. fry for a few minutes until the mushrooms are starting to get soft, and add 2 cups of red wine. bring to a boil, then lower heat to a simmer. when the wine has reduced by half and/or absorbed into the mushrooms, add another hunk of butter and some chopped scallions.
when butter has melted, stir and spoon over steak.
or, after pan frying the steak, add peanut oil and toast garlic and ginger a bit. add a handful of halved baby bok choy, stir fry for a minute, then add a half cup of chicken stock and a few tbsps of thai fish sauce, and soy sauce. simmer until bok choy is just soft - still al dente, plate the bok choy, and reduce remaining liquid by half. once again, add a hunk of butter to melt into the sauce, then spoon over steak.