Balsamic Steaks
Elevate your steak night with the irresistible aroma and rich flavor of Balsamic Steaks. This recipe combines tender, juicy ribeye or sirloin steaks with a glossy balsamic glaze infused with honey and garlic, creating the perfect balance of sweet and tangy. Pan-seared to perfection in a sizzling cast-iron skillet, these steaks feature a golden-brown crust and a buttery finish for added depth. The quick homemade balsamic reduction adds a gourmet touch, while a sprig of fresh rosemary makes for an elegant presentation. Ready in just 25 minutes, this restaurant-quality dish is perfect for impressing guests or indulging in a weeknight upgrade. Pair with roasted vegetables or creamy mashed potatoes for a complete and unforgettable meal.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 2 pieces (about 8 oz each) ribeye or sirloin steaks
- 0.5 cup balsamic vinegar
- 2 tablespoons honey
- 3 large, minced garlic cloves
- 1 tablespoon olive oil
- 1 sprig (optional, for garnish) fresh rosemary
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons unsalted butter
Instructions
Take the steaks out of the refrigerator 30 minutes before cooking to allow them to come to room temperature. Pat them dry with paper towels.
Season both sides of the steaks with kosher salt and black pepper. Set aside.
In a small saucepan over medium heat, combine the balsamic vinegar, honey, and minced garlic. Stir occasionally and let the mixture simmer for about 5-7 minutes, or until it reduces by half and thickens into a glaze-like consistency. Remove from heat and set aside.
Heat a large skillet (preferably cast iron) over medium-high heat. Add olive oil and let it heat until shimmering.
Add the steaks to the skillet and sear for 3-4 minutes on one side to develop a golden-brown crust. Flip the steaks and cook for another 3-4 minutes for medium-rare doneness, or adjust the time to your preferred level of doneness.
During the last minute of cooking, add the butter to the skillet and allow it to melt. Use a spoon to baste the steaks with the butter for extra flavor.
Remove the steaks from the skillet and let them rest on a cutting board for 5 minutes to allow the juices to redistribute.
Drizzle the prepared balsamic glaze over the steaks, garnish with fresh rosemary (optional), and serve hot.
Nutrition Facts
Calories |
953 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.5 g | 90% | |
| Saturated Fat | 32.7 g | 164% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 439 mg | 19% | |
| Total Carbohydrate | 30.7 g | 11% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 26.7 g | ||
| Protein | 56.0 g | 112% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 61 mg | 5% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 846 mg | 18% | |
*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.
