Rib-Eye Steaks in Red-Wine Sauce

Ingredients

• Beef, rib

  Eye, small end (ribs 10-12), separable lean and fat, trimmed to 0" fat, choice, raw

  3 lb or 1.36kg

• Soy sauce

  Made from soy (tamari)

  1 ½ tsp or 9g

• Red wine

  Alcoholic beverage, table

  6 fl oz or 176g

• Parsley

  Raw

  1 tbsp or 4g

• Garlic

  Raw

  2 cloves, minced or 6g

• Water

  Plain, clean water

  ¼ cup or 59g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Butter

  Unsalted

  3 tbsp or 43g

Directions

1. Cut beef into (4) 8-ounce steaks. Finely chop parsley.
2. Pat steaks dry, then sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper (total).
3. Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers, then saut steaks in 2 batches, turning once, about 4 minutes per batch for medium-rare. Transfer to a large plate and cover with foil.
4. 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.
5. Cut butter into 3 pieces. 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.