Balsamic Marinated Steaks
Juicy, flavorful, and irresistibly tender, these Balsamic Marinated Steaks are the ultimate way to elevate your next dinner. Perfectly infused with the tangy sweetness of balsamic vinegar, a hint of honey, and the savory depth of soy sauce, this easy marinade transforms your favorite cut of steak into a gourmet-level dish. The addition of minced garlic and dried rosemary adds a fragrant herbaceous touch, while optional basting with butter during cooking takes richness to the next level. With just 10 minutes of prep and minimal effort, this recipe rewards you with restaurant-quality results. Whether grilled, pan-seared, or cooked in a cast iron skillet, these steaks are a showstopper paired with classic sides like creamy mashed potatoes, roasted vegetables, or a crisp salad. Perfect for weeknight dinners or special occasions, this steak recipe delivers bold flavor in every bite.
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Recipe Information
Ingredients
- 4 pieces Steak (ribeye, sirloin, or your preferred cut)
- 0.5 cup Balsamic vinegar
- 0.25 cup Olive oil
- 2 tablespoons Soy sauce
- 3 cloves Minced garlic
- 1 tablespoon Honey
- 1 teaspoon Dried rosemary
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Butter (optional, for basting)
Instructions
In a medium-sized mixing bowl, combine balsamic vinegar, olive oil, soy sauce, minced garlic, honey, dried rosemary, salt, and black pepper to create the marinade. Whisk well to combine.
Place the steaks in a resealable plastic bag or a shallow dish. Pour the marinade over the steaks, ensuring they are fully coated. Seal the bag or cover the dish tightly with plastic wrap.
Refrigerate the steaks for at least 2 hours, or up to overnight for more intense flavors. Turn the steaks occasionally to evenly marinate.
Remove the steaks from the refrigerator 30 minutes before cooking to bring them to room temperature.
Preheat your grill, grill pan, or cast-iron skillet over medium-high heat. Lightly oil the cooking surface to prevent sticking.
Remove the steaks from the marinade, allowing excess liquid to drip off. Reserve the marinade for basting if desired.
Cook the steaks for 4-6 minutes per side for medium-rare, or until your desired doneness is reached. Use a meat thermometer for accuracy (135°F for medium-rare, 145°F for medium).
If desired, baste the steaks occasionally with the reserved marinade or place a small pat of butter on top during the last minute of cooking.
Remove the steaks from the grill or pan and allow them to rest for 5 minutes before slicing. This helps retain their juices.
Serve the steaks warm with your favorite side dishes like roasted vegetables, mashed potatoes, or a fresh salad.
Nutrition Facts
Calories |
903 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.5 g | 86% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 947 mg | 41% | |
| Total Carbohydrate | 10.9 g | 4% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 9.1 g | ||
| Protein | 63.3 g | 127% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 32 mg | 2% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 811 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
