rkzenrage

If you get it hot enough, you don't need to use cold meat. It just is not safe.
If you use olive oil, a hot pan with room temp oil just before the meat hits and a splatter screen, you can do it. Olive oil forms a crust fast, seals the juices in FAST and gets em' HOT, good n' FAST... still nice and red. You will be fine.
The olive oil will also compliment the wine reduction.
Outside is good, on a grill or gas ring.
I would add the toppings as soon as you flip from the first side.... those drippings will be to die for.
Be hard not to make a gravy reduction for no reason than just to do it.... perhaps wilt some spinach in it then make a cream reduction for some flair for the plates?

Remember hot-wok-cold-oil-food-won't-stick (works with pans too... it is a mantra and is also about cooking fast)
If you are using cast iron, don't get it too hot for too long, just needs to be at temp when you add the oil then the meat when the oil gets to temp.

Olive oil makes AMAZING fries and fried onions... try it, you will not be unhappy.
Deep frying in olive oil is expensive, but ... damn! The cheap stuff works as well as the expensive for deep fry and... damn!