Rib-eye Steaks In Red-wine Sauce

4 reviews, 4.2 star(s). 100% would make again

Ready in 45 minutes

Try this Rib-eye Steaks In Red-wine Sauce recipe, or contribute your own.


4 1/2 inch thick boneless rib-eye steaks; (2 pounds total)
2 tablespoons vegetable oil; divided
2 cloves Garlic; 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 flat-leaf parsley; chopped

Original recipe makes 4 Servings



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 saute 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 saute 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.

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Comment or review

didnt really care for the wine reduction
kpakov 3y ago

Drallen9 3y ago

Yum! I didn't add the butter and instead reduced the wine mixture until it was almost gone - there's plenty of fat from the steak itself and the cooking oil. Very very tasty.
AZClaire 3y ago

[I made edits to this recipe.]
sbjonas 5y ago

[I posted this recipe.]
sbjonas 5y ago

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