I pan fried two nice ribeye's for our anniversary dinner tonight. I used the flip every 2 minutes method, and they came out absolutely perfect medium rare.
Then I made a pan sauce from the tasty bits, one that I first had at Bottege di Lornano a few miles outside of Sienna in Tuscany. We loved this place and made it a point to eat there twice more after we stumbled across it for lunch one day while driving around the countryside. These two waiters were the nicest guys. They spoke about as much English as we did Italian (virtually none), but we still managed to communicate and have a great time there. They treated us like family, a wonderful experience, we were sorry to have to leave the area after just 4 days.
The chef was kind enough to write down the ingredients for the sauce after I raved about it, but no quantities because he just mixes and tastes until it's right. This was the first time I had heavy cream on hand to use instead of just milk, and the difference was notable. Just 4 ingredients, and a simple process.
Deglaze the pan with the wine, using a wooden spoon to loosen up the good stuff. Whisk in cream, reduce, whisk in vinegar, reduce, finish with a pat of butter. I didn't reduce it quite enough, so it was a little runny, but the flavor was all there. If you try it you will have to just experiment, because this is the best info I can give, and it's really more than he gave me, except that I knew how it was supposed to taste.