Steaks with Zesty Round Barn Merlot Sauce

• 1/2 cup Round Barn Merlot
• 2 tablespoons Worcestershire sauce
• 1 tablespoon balsamic vinegar
• 1 teaspoon sugar
• 1 teaspoon beef bouillon granules
• 1/2 teaspoon dried thyme leaves
• 2 beef ribeye steaks (8 ounces each)
• 2 tablespoons finely chopped parsley

1. Combine Round Barn Merlot, Worcestershire sauce, vinegar, sugar, bouillon granules and thyme; set aside.
2. Heat large nonstick skillet over high heat until hot. Add steaks; cook 3 minutes on each side. Turn steaks again and cook 3 to 6 minutes longer over medium heat or until desired doneness.
3. Cut steaks in half; arrange on serving platter. Place in oven to keep warm.
4. Add wine mixture to same skillet. Bring to a boil; cook and stir 1 minute, scraping up any brown bits. Spoon over steaks. Sprinkle with parsley; serve immediately.