Pan Fried Steaks with Balsamic Glaze
Elevate your steak night with this recipe for Pan Fried Steaks with Balsamic Glaze—a perfect balance of savory and sweet in every bite. Succulent ribeye, sirloin, or fillet steaks are expertly seared to achieve a caramelized crust, then basted with a luxurious blend of butter, garlic, and fresh rosemary to enhance their rich, meaty flavor. The dish is crowned with an irresistible balsamic glaze, made by simmering balsamic vinegar and brown sugar to create a silky, tangy-sweet sauce that beautifully complements the beef. With just 10 minutes of prep and 15 minutes of cooking, this steak recipe is easy enough for a weeknight dinner yet elegant enough for a special occasion. Pair it with roasted vegetables or creamy mashed potatoes for a meal that’s sure to wow. Perfect for lovers of quick, flavorful steak recipes!
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Recipe Information
Ingredients
- 2 pieces Beef steaks (ribeye, sirloin, or fillet)
- 1 teaspoon Salt
- 1 teaspoon Freshly ground black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 pieces Garlic cloves, smashed
- 2 sprigs Fresh rosemary sprigs
- 0.5 cup Balsamic vinegar
- 1 tablespoon Brown sugar
Instructions
Remove the steaks from the refrigerator 30 minutes prior to cooking to bring them to room temperature.
Pat the steaks dry with paper towels and season generously with salt and freshly ground black pepper on both sides.
Heat a large skillet over medium-high heat and add the olive oil.
When the oil is shimmering, carefully place the steaks into the skillet. Cook for 3-4 minutes on the first side without moving them to allow for a golden crust to form.
Flip the steaks and reduce the heat to medium. Add the butter, smashed garlic cloves, and rosemary sprigs to the skillet.
Tilt the skillet slightly to pool the butter, and use a spoon to baste the steaks with the melted butter. Cook for another 3-4 minutes or until the steaks reach your preferred doneness (use a meat thermometer to check the internal temperature: 125°F for rare, 135°F for medium-rare, 145°F for medium).
Remove the steaks from the skillet and let them rest, loosely covered with foil, for at least 5 minutes.
While the steaks are resting, make the balsamic glaze. In the same skillet, discard the garlic and rosemary, then add the balsamic vinegar and brown sugar. Stir constantly, scraping the browned bits from the bottom of the pan.
Allow the mixture to simmer for 3-5 minutes or until it thickens slightly and coats the back of a spoon.
Slice the steaks or serve them whole, drizzling the balsamic glaze generously over the top. Serve immediately and enjoy!
Nutrition Facts
Calories |
1412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.1 g | 144% | |
| Saturated Fat | 42.4 g | 212% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 2549 mg | 111% | |
| Total Carbohydrate | 32.9 g | 12% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 26.7 g | ||
| Protein | 61.6 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 130 mg | 10% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 942 mg | 20% | |
*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.
