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<blockquote data-quote="moreluck" data-source="post: 266900" data-attributes="member: 1246">Rib Eye Steaks in Red Wine Sauce&nbsp;Ingredients4 (1/2-inch-thick) boneless rib-eye steaks (2 pounds total)2 tablespoons vegetable oil, divided2 garlic cloves, finely chopped3/4 cup dry red wine 1/4 cup water1 1/2 teaspoons soy sauce3 tablespoons unsalted butter, cut into 3 pieces1 tablespoon chopped flat-leaf parsley PreparationPat 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 sauté 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 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. 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.</blockquote>

[QUOTE="moreluck, post: 266900, member: 1246"] Rib Eye Steaks in Red Wine Sauce [B]Ingredients[/B] 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 [B]Preparation[/B] 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 sauté 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 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. 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. [/QUOTE]

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