Rib Steaks With Wine Sauce

4 3/4" Rib Steaks
1/4 Cup Red Wine
1 Tbls Cornstarch
1 Dash Salt
2 Cloves Garlic, Minced
1 Dash Black Pepper
1 Tbls Butter
2 Tbls Butter
1/4 Cup Green Onions, Sliced
1/4 Cup 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 sauté 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. Sauté 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 (Please note - 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.

Yields 4 Servings