Start by cubing the ribeye steak into bite-sized pieces, ensuring uniformity for consistent cooking. Chop the onions and mushrooms, and mince the garlic.

In a large pot, heat a tablespoon of oil over medium-high heat until shimmering. Season the cubed ribeye steak with salt, pepper, and a light dusting of flour. Add the steak to the pot, searing it for about 4-5 minutes until browned on all sides.

In the same pot, reduce the heat to medium and add a little more oil if needed. Toss in the chopped onions, mushrooms, and minced garlic, sautéing for about 5-7 minutes.

Pour in a cup of quality ale, scraping up the browned bits from the bottom of the pot. Allow the ale to simmer for about 2-3 minutes.

Return the seared steak to the pot, along with 4 cups of beef stock, dried herbs, salt, and pepper. Stir everything together, raise the heat until it reaches a gentle boil, then reduce to low.

After simmering, taste your soup and adjust the seasoning with more salt and pepper if needed. Serve the soup hot, garnished with fresh herbs or accompanied by crusty bread.