4 (1/2-inch-thick) boneless rib-eye steaks
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 3 pieces
1 tablespoon chopped flat-leaf parsley
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.
3. Transfer to a large plate and cover with foil.
4. Pour off fat from skillet, then sauté garlic in remaining tablespoon oil over medium-high heat until pale golden, about 30 seconds.
5. Add wine and boil, stirring and scraping up brown bits, until reduced by half, 2 to 3 minutes.
6. Add water, soy sauce, and any meat juices from plate and boil until reduced by half, 3 to 4 minutes.
7. Reduce heat to medium-low and whisk in butter, 1 piece at a time, until slightly thickened.
8. Stir in parsley and pour sauce over steaks.