Rib-Eye Steaks with Red Wine Sauce

Ingredients

2 half-inch-thick boneless rib-eye steaks (two pounds total)
2 tablespoons vegetable oil
2 garlic cloves, chopped
3/4 cup dry red wine (Bordeaux works great)
1/4 cup water
1 1/2 teaspoons soy sauce
3 tablespoons butter, cut into 3 pieces
1 tablespoon chopped parsley

Sprinkle steaks with 3/4 teaspoon of salt and 1/2 teaspoon of pepper (total).
Heat 1 tablespoon of oil in a heavy skillet over high heat until it shimmers. Sauté the steaks, turning them once, for about 4 minutes per side until medium-rare. Transfer the steaks to a plate and cover with foil.

Pour off the fat from the skillet and then sauté garlic in the remaining tablespoon of oil over medium-high heat until pale golden (approximately 30 seconds). Add wine and boil, stirring and scraping up brown bits, until reduced by half (approximately 2 to 3 minutes). Add water, soy sauce and any meat juices from the plate and boil until reduced by half (approximately 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 the sauce over the steaks.

Serve with Wine Of The Week: Da Luca Tarantino Merlot Primitivo

Serve with: Barolo, Bordeaux, Malbec, Merlot