4    3/4" Rib Steaks
1/4 c  Red Wine
1    Tbl Cornstarch
1 ds Salt
2    Cloves Garlic; Minced
1 ds Black Pepper
1    Tbl Butter
2    Tbls Butter
1/4 c  Green Onions; Sliced
1/4 c  Beef Broth

Rub the steaks on both sides with cornstarch and sprinkle with garlic. Heat
the butter in a skillet and brown the steaks quickly on both sides. Reduce
the heat and saute the steaks to your liking (usually about 4 minutes on
each side for rare, up to 7 to 9 minutes for well done). Remove the steaks,
set aside and keep warm. Chop the green onion very fine and add to the pan.
Saute a few minutes over medium high heat until soft but not browned. Add
the beef broth and the wine. Bring to a boil. Add salt and pepper to taste
(CAREFUL – the broth is salty to begin with). Add the butter, small pieces
at a time, whisking steadily until the sauce is smooth. (You may add 1
teaspoon of cornstarch if needed to make the sauce smoother – beat with a
whisk while heating). Pour the sauce over the steaks and serve