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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|Serving Size: 1 Serving (110g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 124 (68%)|
|Amt Per Serving||% DV|
|Total Fat 13.8g||18 %|
|Saturated Fat 5.9g||29 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 22.9mg||7 %|
|Sodium 1763.9mg||61 %|
|Potassium 140.8mg||4 %|
|Total Carbohydrate 3.8g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 3.5g|
|Protein 3.6g||5 %|
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Calories per serving: 182
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