Rib-Eye Steaks in Red-Wine Sauce

Total time:  25 min PT1500S     Prep time: 20 min

4 boneless rib-eye steak (1/2 inch, steaks 2 pounds total) 
2 tbsps vegetable oil (divided) 
2 garlic cloves (finely chopped) 
3/4 cup dry red wine 
1/4 cup water 	 
1.5 tsps soy sauce 
3 tbsps unsalted butter (cut into 3 pieces) 
1 tbsp flat leaf parsley (chopped)

1	Pat steaks dry, then sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper (total).
2	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.
3	Pour off fat from skillet, then sauté 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.
4	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.