Pan Fried Steak with Balsamic Sauce
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Serves/Makes: 2
Ready in: < 30 minutes
- 1 large (18-20 ounce size) rib-eye or porterhouse steak
- salt & pepper (to taste)
- extra virgin olive oil
- 1 teaspoon butter
- 2 medium shallots, finely diced
- 1/4 cup balsamic vinegar (or to taste)
- 1/2 cup beef stock
Heat a heavy pan over medium-high heat. Season the steak on both sides with salt and pepper. Add enough oil to the hot pan to coat the bottom. When the oil starts to smoke, add the steak. Do not move it once you place it in the pan. Turn the steak over after 4 minutes for medium-rare (actual time will depend on the thickness of the steak so adjust accordingly). Cook for 4-5 more minutes or until done. When the steak is done, remove it from the pan and set it aside to rest. Return the pan to the heat and add the butter. When the butter has melted, add the shallots and stir while cooking. Once they begin to brown, add the vinegar and scrape the bottom of the pan to remove any stuck on bits. Be careful of the vinegar fumes as they are potent. When the pan has been deglazed and the vinegar mixture has reduced and thickened, add the beef stock and stir. Let the sauce simmer for 2-3 minutes. Serve the balsamic sauce with the steak.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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