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
Steaks:
- Pat steaks dry and bring to room temperature, then sprinkle with salt and pepper.
- 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.
Sauce:
- Pour off fat from skillet, then sauté garlic in remaining tablespoon oil over medium-high heat until pale golden, about 30 seconds.
- Add wine base and boil, stirring and scraping up brown bits.
- 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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