In my opinion, not much can compare to steak accompanied with a sauce from scratch. I’m not sure why, but I think it goes back to a prime rib dinner that featured red wine sauce. Since then, prime rib has been our traditional Christmas dinner for over 20 years. In addition, whenever I cook steak, I include some type of gravy, marinade, or glaze. Furthermore, the following recipe is another one I found almost 20 years ago. But it features balsamic vinegar mixed with butter. So, please enjoy this recipe for steak with balsamic sauce.
Ingredients for steak with balsamic sauce
- Pink Himalayan salt
- 4 ribeye steaks, at least 1/2 inch thick each
- 1 green onion, minced
- 1/2 c balsamic vinegar
- 5 tbsp butter
- and fresh ground black pepper to taste
Instructions for steak with balsamic sauce
- First, bountifully salt both sides of the steaks with the pink Himalayan salt.
- Next, melt ~ 2 tbsp of butter in a square pan over med-medium high heat. (I use Copper Chef, thus I always use med heat.) Before butter is completely melted, add the steaks and sear until the bottoms are crusted brown, ~ 4 minutes. Then flip to the other side. And sear another 4 minutes for medium rare, or 130-135°, or longer to desired doneness. Remove the steaks from pan and place on serving plate.
- Further, add the diced green onion to the pan and cook ~ 30 seconds. After this, pour in the vinegar, and lower the temperature to med-low. **And cook the liquid for a couple of minutes, during which there will be a reduction in volume, but not by much.
- Next, turn off the heat, swirl in the remaining butter, and season with black pepper to taste.
- Then add the steaks back into the pan, drizzling the balsamic sauce over the steaks.
- Finally, serve with a vegetable and maybe a side of rice or potatoes.
**A note from above: On similar recipes you might find that the sauce is supposed to reduce to 2 tbsp. However, I like to reserve most of the sauce for the steak, because it’s so tasty.
Difference between sauces and marinades
If you’ve ever tasted steak drizzled with homemade gravy, then you know there’s a marked distinction. However, there are marinades to infuse meat with flavor as well. While marinades are used before cooking, gravy or sauces are used after the meat has been cooked. Besides adding flavor, marinades help tenderize meat as well.
Also, if you’re interested in the original recipe, I couldn’t find it on the internet. However, I’ve had the actual cookbook for as long as I’ve been married. And even though it likely isn’t in print anymore, you might find a copy online. Plus, it has a lot of other great recipes.
Thank you for taking the time to read this. I hope you enjoyed it. Please post a comment, share it, and don’t forget it follow!
Chicken Girl 