Salt and pepper both sides of the steak. Pour canola oil 1/8 inch deep into a heavy skillet. Heat on high until the oil begins smoking. Sear the steak for about 2 minutes on each side. Reduce the heat to medium, then cook for another 3 minutes on each side. Remove the steak from the pan. Add the shallot and rosemary to the pan. Once the shallot or green onion softens, add the red wine and with a spatula, scrape up any browned bits. Remove the pan from the heat and add the butter. Whisk until incorprated, pour over the steak and serve warm.