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Pan-Fried Steak with Balsamic Glaze

Source of Recipe

From "Cold Weather Cooking" by Sarah Leah Chase


Recipe Introduction

"To my mind a pan-fried rib-eye steak is the essence of satisfying bistro cooking. The balsamic vinegar glaze is something I picked up while traveling through Modena, the Italian birthplace of this sweet-and-sour and incredibly noble vinegar. Accompany the steaks with a sinful potato gratin, and you might just begin speaking a dialect of some romance language!"

List of Ingredients

â—¦ Kosher (coarse) salt
â—¦ 4 rib-eye steaks, about ½ inch thick
â—¦ 1 large shallot, minced
â—¦ ½ cup balsamic vinegar
â—¦ 3 tablespoons unsalted butter
â—¦ Freshly ground black pepper to taste


Recipe

Sprinkle a large cast iron skillet generously with kosher salt and heat over high heat. When the salt begins to jump up off the bottom of the skillet, add the steaks.

Sear until the bottom is crusted brown, 2 to 3 minutes, and turn to the other side. Sear 2 to 3 minutes more for rare steak, or longer to desired doneness. Remove the steaks from the pan and place on warmed serving plates.

Add the shallot to the skillet and cook 30 seconds. Pour in the vinegar and boil until reduced to 2 tablespoons. Remove the pan from the heat, swirl in the butter, and season the sauce with pepper to taste. Drizzle the sauce over the steaks and serve at once.

Makes 4 servings