A delightful and flavorful beef dish, perfect for a special dinner or a family gathering.
Heat a large heavy skillet over medium-high heat until hot.
Ensure the skillet is properly heated to achieve a good sear on the beef.
Add the canola oil and swirl to coat the bottom of the skillet evenly.
Swirling the oil ensures even coverage and prevents sticking.
Season one side of the beef with salt and black pepper.
Seasoning just before cooking helps the spices adhere to the meat.
Place the beef seasoned side down in the skillet.
Use tongs to avoid piercing the meat and losing juices.
Season the other side of the beef and cover the skillet with a splatter screen.
The splatter screen keeps your stovetop clean while allowing steam to escape.
Cook the beef for 3 minutes on the first side for medium-rare.
Adjust the cooking time based on your preferred doneness.
Flip the beef and cook for another 3 minutes on the other side.
Flipping only once ensures a good crust on the meat.
Transfer the beef to a plate and keep warm in a low oven.
Resting the meat allows the juices to redistribute, making it more tender.
Add the green onions and garlic to the skillet and sauté until fragrant.
Stir constantly to prevent burning and ensure even cooking.
Pour in the white wine and deglaze the skillet, scraping up any browned bits.
Deglazing incorporates the flavorful bits stuck to the skillet into the sauce.
Simmer the sauce until reduced by half.
Reducing the sauce concentrates its flavors for a richer taste.
Slice the beef thinly against the grain and serve with the sauce.
Slicing against the grain shortens the muscle fibers, making the beef more tender.
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