Ingredients
Scale
- 2 (8-10 oz) ribeye or sirloin steaks (1-inch thick)
- 2 tbsp olive oil
- Salt and freshly ground black pepper (to taste)
- 1/2 cup balsamic vinegar
- 2 tbsp honey or brown sugar
- 2 garlic cloves, minced
- 1 tbsp butter
- Fresh rosemary or thyme (optional, for garnish)
Instructions
- Pat the steaks dry with paper towels to ensure a perfect sear. Season both sides generously with salt and black pepper. Let them sit at room temperature for 15-20 minutes before cooking.
- In a small saucepan, combine the balsamic vinegar, honey (or brown sugar), and minced garlic. Simmer over medium heat for 8-10 minutes, stirring occasionally, until the mixture thickens into a syrupy glaze. Remove from heat and set aside.
- Heat olive oil in a cast-iron skillet or heavy pan over medium-high heat. Once hot, add the steaks and sear for 4-5 minutes per side for medium-rare (adjust time for desired doneness). In the last minute of cooking, brush the steaks with half of the balsamic glaze and flip to caramelize.
- Transfer the steaks to a cutting board and let them rest for 5 minutes. Brush with the remaining glaze, then slice against the grain. Serve with roasted vegetables, mashed potatoes, or a fresh salad.
Notes
- Use high-quality balsamic vinegar for a richer, more balanced glaze.
- Let the steak rest after cooking to retain its juices.
- For extra flavor, add a sprig of rosemary or thyme to the pan while cooking.
- If the glaze thickens too much, thin it with a splash of water.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Keto-friendly