>>/911907/
My advice would be to cook the steak in only oil, then when the cooked steak is resting to add the seasoning to the pan to cook off the wine.
How long to cook the steak depends on many factors but always cook it on a medium high heat and aim to flip it only once.
Adding the wine on top of the steak is something you would only do if you were going to cassoulet the steak for two hours. With meat it has to be one way or the other, either sear it so it doesn't toughen, or stew it until it softens again. So you would never add liquid to a seared steak, it would toughen straighter away.