Pan-Sauteed Steaks with Garlic-Mustard Sauce

6 SERVINGS

6 6-ounce boneless rib-eye steaks (1 inch thick), excess fat trimmed
1-1/2 teaspoons coarsely ground black pepper
2 tablespoons vegetable oil

3 tablespoons minced garlic
1/2 cup dry red wine
1/2 cup canned beef broth
4 teaspoons country-style Dijon mustard
4-1/2 tablespoons butter, cut into pieces
3 tablespoons minced fresh parsley

Season steaks on both sides with salt.
Rub pepper into both sides of each steak. Divide oil between 2 heavy large skillets and heat over medium-high heat. Add 3 steaks to each skillet and cook to desired doneness, about 3-1/2 minutes per side lor medium-rare. Transfer to platter. Tent with foil to keep warm.

Divide garlic between skillets; saute 30 seconds. Divide 'wine between skillets; boil until reduced by half, stirring up any browned bits, about 1 minute.
Combine contents of skillets in 1 skillet. Add broth and mustard and whisk until blended. Boil until slightly thickened, about 2 minutes. Remove skillet from heat. Add butter; whisk just until melted. Season with salt and pepper. Spoon sauce over steaks. Top with parsley.