Prepare the Steak : Season the cubed ribeye steak with salt and black pepper, then toss it in 2 tablespoons of flour to coat evenly.

Sear the Steak : Heat 1 tablespoon of butter and 1 tablespoon of oil in a large soup pot or Dutch oven over medium-high heat. Add the floured steak cubes in batches and sear until browned on all sides. Remove and set aside.

Cook the Vegetable : In the same pot, add the remaining butter and oil. Add the sliced onions and mushrooms, and cook until softened and slightly caramelized, about 6–8 minutes. Stir in the garlic and Italian seasoning, and cook for another 1–2 minutes until fragrant.

Deglaze with Ale : Pour the ale into the pot, scraping up any browned bits from the bottom. Let the ale simmer for 2–3 minutes to reduce slightly.

Create the Soup Base: Sprinkle the remaining flour over the sautéed vegetables and stir to coat. Cook for 1–2 minutes to remove any raw flour flavor. Slowly pour in the beef stock, stirring constantly to keep the mixture smooth and free of lumps.

Simmer the Soup: Add the seared steak back into the pot along with chopped parsley and fresh thyme. Stir the ingredients together, bring the soup to a gentle boil, then lower the heat and let it simmer for 30–35 minutes until the steak is tender and the flavors meld together.

Taste and Serve: Taste the soup and season with extra salt and pepper as needed. Serve the soup hot, paired with crusty bread or over mashed potatoes for a comforting and filling meal.