4 Servings 25 min Cook
3 Lb Beef, Rib
1 1/2 Tsp Soy Sauce
6 Fl oz Red Wine
1 Tbsp Parsley
2 Cloves, minced Garlic
1/4 Cup Water
2 Tbsp Vegetable Oil
3 Tbsp Butter
Cut beef into (4) 8-ounce steaks.
Finely chop parsley.
Pat steaks dry, then sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper (total).
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.
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.
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.
