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Friday, June 9, 2017

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.

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