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Pan-Fried Steak w/Balsamic Glaze




Source of Recipe


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Recipe Link: http://southernfood.about.com/library/news/bln500.htm

List of Ingredients




Pan-Fried Steak w/Balsamic Glaze

Kosher (coarse) salt
4 rib-eye steaks, about 12-inch thick
1 large shallot, minced
1/2 cup balsamic vinegar
3 tablespoons unsalted butter
freshly ground black pepper

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.

Recipe