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
- Pat steaks dry, then sprinkle with salt and pepper.
- 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, 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.
- 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