In a small bowl, combine the salt, black pepper, onion powder, garlic powder and paprika.

Mix until well combined. Rub the seasoning mixture on your ribeye steak and season each steak on both sides.

Add the canola oil to your skillet and using medium heat bring the skillet to temperature.

Sear your steaks on both sides then remove them from the skillet and set them aside until later.

Toss in the butter and allow it to melt. Add the onions and saute for 5 minutes allowing them to begin to caramelize.

Next add the garlic and continue to saute for another minute.

Sprinkle in the flour and mix until the flour begins to brown.

Next pour in the wine and beef broth, then mix and bring the liquid to a light simmer.

Return the steaks to your skillet, cover and allow it to cook on medium low for 2 hours.