Yee-Haw Cowboy Steak With Scrappy Red wine Sauce

A Bone-in Ribeye or Cowboy steak is the perfect partner to our Scrappy Red. The Scrappy Red makes a complex and tasty red wine reduction that brings the entire dish together with incredible flavor.
 

• YIELD: Makes 4 servings
• ACTIVE TIME: 20 min
• TOTAL TIME: 25 min

Ingredients: 

• 4  rib-eye steaks
• 2 tablespoons olive oil,
• 2-3  , finely chopped garlic cloves
• 3/4 cups of our Scrappy Red
• 1/4 cup water
• 3 tablespoons unsalted butter, cut into 3 pieces
• 1/4 cup finely chopped flat-leaf parsley
  
• Salt & Pepper

Preparation:

1. Pat steaks dry, then generously season with salt and  pepper.
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 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.

Pairs With