Ribeye steaks in red-wine sauce
from Gourmet Nov. 2007
This recipe was super good, and easy to put together. If you're looking for a good, quick steak recipe, I'd recommend this one.
4 boneless ribeye steaks (we used two, because there were only two of us)
2 Tbsp. vegetable oil, divided
2 garlic cloves, finely chopped (I used the garlic press)
3/4 c. dry red wine
1/4 c. water
1 1/2 tsp. soy sauce
3 Tbsp. unsalted butter, cut into 3 pieces
1 Tbsp. flat-leaf parsley
Pat steaks dry, then sprinkle with salt and pepper. Heat 1 Tbsp. oil in a 12-inch heavy skillet over high heat untl it shimmers, then saute steaks, turning once, about 4 minutes for medium-rare.
Transfer to a large plate and cover with foil.
Pour off fat from skillet, then saute garlic in remaining 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 steak.
This recipe was super good, and easy to put together. If you're looking for a good, quick steak recipe, I'd recommend this one.
4 boneless ribeye steaks (we used two, because there were only two of us)
2 Tbsp. vegetable oil, divided
2 garlic cloves, finely chopped (I used the garlic press)
3/4 c. dry red wine
1/4 c. water
1 1/2 tsp. soy sauce
3 Tbsp. unsalted butter, cut into 3 pieces
1 Tbsp. flat-leaf parsley
Pat steaks dry, then sprinkle with salt and pepper. Heat 1 Tbsp. oil in a 12-inch heavy skillet over high heat untl it shimmers, then saute steaks, turning once, about 4 minutes for medium-rare.
Transfer to a large plate and cover with foil.
Pour off fat from skillet, then saute garlic in remaining 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 steak.
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