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Main Dishes

Steak with Red Wine Reduction

Reduction Base

  • 1 bottle red wine
  • 1 cup chicken stock

Ingredients

  • 4 boneless rib-eye steaks, 1/2-inch thick (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 pieces
  • 1 tablespoon chopped flat-leaf parsley

Reduction Base

  1. Reduce 1 bottle of red wine by half.
  2. Add chicken stock and reduce by half again.
  3. Divide into 3/4 to 1 cup portions and freeze.

Steaks

  1. Pat steaks dry, bring to room temperature, and season with salt and pepper.
  2. Heat 1 tablespoon oil in a heavy skillet over high heat.
  3. Sauté steaks in batches, turning once, about 4 minutes per batch for medium-rare.
  4. Transfer to a plate and cover loosely with foil.

Sauce

  1. Pour off excess fat from skillet.
  2. Sauté garlic in remaining oil until pale golden.
  3. Add wine reduction and scrape up browned bits.
  4. Add water, soy sauce, and accumulated steak juices.
  5. Boil until reduced by half.
  6. Reduce heat and whisk in butter one piece at a time.
  7. Stir in parsley.
  8. Pour sauce over steaks and serve.