Active Time

　　20 min

　　Total Time

　　25 min

　　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.

　　

Ingredients

Makes 4 servings

　　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

　　

Step 1

Pat steaks dry, then sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper (total).

　　

Step 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.

　　

Step 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.

　　

Step 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.