Rib-Eye Steaks in William Chris Red Wine Sauce
- 4 (1/2 inch-thick) Boneless Rib-Eye Steaks (2 lbs total)
- 2 tbsps Vegetable Oil (divided)
- 2 Garlic Cloves, Finely Chopped
- 3/4 cup William Chris Red Wine
- 1/4 cup Water
- 1 1/2 tsps Soy Sauce
- 3 tbsps Unsalted Butter, Cut Into 3 Pieces
- 1 tbsp Chopped Flat-Leaf Parsley
- 3/4 tsp Salt
- 1/2 tsp Pepper
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.
*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.