Rib-Eye Steaks in Red-Wine Sauce

Rib-Eye Steaks in Red-Wine Sauce

Makes 4 servings

The act of deglazing—using a liquid to “release” pan drippings—is the tried-and-true trick to getting a quick, flavorful sauce. The soy in this recipe melds wonderfully with the wine and adds a certain depth.


  • 4 (½-inch-thick) boneless rib-eye steaks (2 pounds total)
  • ¾ teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons vegetable oil, divided
  • 2 garlic cloves, finely chopped
  • ¾ cup dry red wine
  • ¼ cup water
  • 1½ teaspoons soy sauce
  • 3 tablespoons unsalted butter, cut into 3 pieces
  • 1 tablespoon chopped flat-leaf parsley


  1. Pat steaks dry, then sprinkle with salt and pepper.
  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.
  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, about 2 to 3 minutes. Add water, soy sauce, and any meat juices from plate and boil until reduced by half, about 3 to 4 minutes.
  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.

Recipe source: Epicurious; Photo credit: Romulo Yanes

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