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Rib Eye Steaks in Red Wine Sauce

    4 (1/2-inch-thick) boneless rib-eye steaks (2 pounds total)
    2 tablespoons vegetable oil, divided
    2 garlic cloves, finely chopped
    3/4 cup dry red wine
    1/4 cup water
    1 1/2 teaspoons soy sauce
    3 tablespoons unsalted butter, cut into 3 pieces
    1 tablespoon chopped flat-leaf parsley

  Pat steaks dry, then sprinkle with 3/4 teaspoon salt and
 1/2 teaspoon pepper (total). Heat 1 tablespoon oil in a 12-inch
 heavy skillet over high heat until it shimmers, then saute steaks
 in 2 batches, turning once, about 4 minutes per batch for
 medium-rare. Transfer to a large plate and cover with foil.

  Pour off fat from skillet, then saute garlic in remaining
 tablespoon oil over medium-high heat until pale golden, about
 30 seconds. Add wine and boil, stirring and scraping up brown
 bits, until reduced by half, 2 to 3 minutes. Add water, soy sauce,
 and any meat juices from plate and boil until reduced by half,
 3 to 4 minutes.

  Reduce heat to medium-low and whisk in butter, 1 piece at a time,
 until slightly thickened. Stir in parsley and pour sauce over steaks.