Steak with Red Wine Reduction

Reduction Base:
Pour 1 bottle of red wine into a pot, reduce by half.
Add 1 cup of chicken stock, reduce by half.
Divide reduction into 3/4 – 1 cup servings and freeze.
  • 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
  1. Pat steaks dry and bring to room temperature, then sprinkle with salt and pepper.
  2. Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers,
  3. then sauté steaks in 2 batches, turning once, about 4 minutes per batch for medium-rare.
  4. Transfer to a large plate and cover with foil.
  1. Pour off fat from skillet, then sauté garlic in remaining tablespoon oil over medium-high heat until pale golden, about 30 seconds.
  2. Add wine base and boil, stirring and scraping up brown bits.
  3. Add water, soy sauce, and any meat juices from plate and boil until reduced by half, 3 to 4 minutes.
  4. Reduce heat to medium-low and whisk in butter, 1 piece at a time, until slightly thickened.
  5. Stir in parsley and pour sauce over steaks.


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