Begin by heating a large skillet over high heat and adding a drizzle of neutral oil. Add the rib-eye steak, searing it for about 2-3 minutes on each side until browned. Remove and set aside.

In the same skillet, lower the heat to medium and add butter. Once melted, add onions and cremini mushrooms, sautéing until golden, about 5-7 minutes.

Sprinkle the plain flour over the vegetables, stirring for about 1 minute to cook the flour. Allow the mixture to bubble slightly.

Gradually pour in beef broth while stirring to avoid lumps. Increase the heat to bring the mixture to a gentle boil, about 2-3 minutes.

Lower the heat and stir in sour cream gently without boiling. The sauce should be silky and rich.

Slice the seared steak into thin strips and return it to the skillet, mixing well with the sauce. Cook briefly for 1-2 minutes to heat the beef through.

Serve the beef stroganoff over cooked egg noodles or tagliatelle and garnish with chopped chives.