Steaks in a Garlic Red Wine Sauce

Ingredients:

•     4 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
•     1 tablespoon chopped flat-leaf parsley

 Directions:

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.

(*) Note: I sautéed mushrooms in the juices before thickening the sauce.