Rib-Eye Steaks in Red-Wine Sauce
Juicy rib-eye steaks seared to perfection and served with a rich red wine pan sauce enhanced with garlic, soy sauce, and butter. Finished with fresh parsley for a restaurant-quality steak dinner.
Ingredients
- •4 steaks boneless rib-eye steaks
- •2 tablespoons vegetable oil
- •2 cloves garlic
- •¾ cup dry red wine
- •¼ cup water
- •1½ teaspoons soy sauce
- •3 tablespoons unsalted butter
- •1 tablespoon flat-leaf parsley
Cooking Instructions
- 1.
Pat steaks dry, then sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper (total).
2 min
- 2.
Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers, then sauté steaks in 2 batches, turning once, about 4 minutes per batch for medium-rare. Transfer to a large plate and cover with foil.
8 min
- 3.
Pour off fat from skillet, then sauté 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.
7 min
- 4.
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.
3 min