In a large skillet, heat 1 tablespoon of neutral oil over medium-high heat. Once shimmering, add the rib-eye steak, searing it for about 3–4 minutes on each side until beautifully browned. Remove the beef from the skillet and let it rest on a cutting board, ensuring it retains its juices.

In the same skillet, reduce the heat to medium and add 1 tablespoon of butter. Toss in the sliced cremini mushrooms, allowing them to cook for about 5–7 minutes until they absorb the steak’s savory flavors and turn golden brown.

Once the mushrooms are nicely browned, add the diced onion to the skillet. Sauté the onion for 3–4 minutes, until it turns translucent and sweetly aromatic.

Sprinkle 1 tablespoon of plain flour over the mushroom and onion mixture, stirring well to coat everything evenly. Cook for 1–2 minutes to eliminate the raw flour taste, then gradually pour in 1 cup of beef broth.

Allow the sauce to simmer gently for about 5 minutes, or until it thickens slightly. Reduce the heat to low and stir in 1 cup of full-fat sour cream, mixing until completely blended.

Slice the rested rib-eye steak into thin strips and reintroduce it to the skillet. Stir gently to coat the beef in the velvety sauce, allowing it to warm through for about 2–3 minutes.

Prepare a serving of cooked egg noodles or tagliatelle according to package instructions. Plate generous portions of the Beef Stroganoff over the pasta, garnishing with freshly chopped chives.