A tender rib-eye or porterhouse steak is pan-cooked and served with a sauce made with shallots, beef stock, butter, and balsamic vinegar.
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.
Bring the raw steak to room temperature before cooking for even cooking.
Make sure the pan is hot before adding the steak to get a good sear.
Deglaze the pan with the vinegar to scrape up any flavorful bits stuck to the bottom.
Let the steak rest after cooking for juicy, tender meat.
Don't overcrowd the pan when cooking the steak to allow for proper browning.
Experiment with different types of vinegar or stock for variations on the recipe.
Finish the steak with a sprinkle of flaky sea salt for added flavor.
For a richer sauce, add a splash of heavy cream at the end and simmer until thickened.
Rib-eye or porterhouse steak work best for this recipe but you can use another cut such as New York Strip or filet mignon if preferred.
If you don't have balsamic vinegar, you can substitute with red wine vinegar or even a splash of red wine for a different flavor.
Use a meat thermometer to check the internal temperature of the steak. For medium-rare, aim for 135 degrees F, and for medium, aim for 145 degrees F.
You can substitute beef stock with chicken or vegetable stock, though it will alter the flavor slightly.
Resting the steak allows the juices to redistribute, making it juicier. Cover loosely with foil and let it rest on a plate or cutting board for 5-10 minutes.
You can add herbs like thyme or rosemary, or a clove of minced garlic for added flavor.
Taste the sauce before serving and adjust the salt and pepper if needed.
Heavy Pan: For cooking the steak over medium-high heat. Cast iron works well for this recipe.
Tongs: For flipping the steak and removing it from the hot pan.
Knife: To finely dice the shallots.
Measuring Cup: For measuring the beef stock and balsamic vinegar.
Whisk or Spoon: For stirring the balsamic vinegar and beef stock mixture in the pan.
Mashed Potatoes: the creamy texture of mashed potatoes will provide a comforting contrast to the savory steak and tangy balsamic sauce.
Roasted Asparagus: the earthy flavor of roasted asparagus will add a nice balance to the rich and bold flavors of the steak and balsamic sauce.
Garlic Bread: the garlicky goodness of garlic bread will enhance the flavors of the steak and balsamic sauce, almost like adding a little extra kick to your meal.
Sauteed Mushrooms: the umami-rich flavor of sauteed mushrooms will complement the steak perfectly, adding another layer of depth to your meal.
Crispy Onion Rings: the crispy texture and slightly sweet flavor of onion rings will add a fun twist to your meal.
Creamed Spinach: the creamy and slightly tangy flavor of creamed spinach will provide a nice contrast to the bold flavors of the steak and balsamic sauce.
Wine Pairings
Malbec: The bold flavors of a Malbec pair perfectly with the richness of a rib-eye steak. Look for one with notes of blackberry and plum to complement the balsamic sauce.
Cabernet Sauvignon: A classic choice for steak, a Cabernet Sauvignon with its full body and tannins can stand up to the meaty flavors of the rib-eye. Look for one with cherry and cedar notes for a great pairing.
Merlot: If you prefer something a little softer, a Merlot can work well with the tender texture of the rib-eye. Look for one with plum and chocolate notes to enhance the flavors of the dish.
Other Alcohol Pairings
Scotch: The smoky and earthy notes in a Scotch can complement the savory flavors of the steak and the richness of the balsamic sauce. It's a bold choice for a bold dish.
Beer: An IPA with its hoppy bitterness can cut through the richness of the steak and the sweetness of the sauce. Look for one with citrus and pine notes to balance the flavors.
Rum: A dark rum with its caramel and vanilla undertones can add a touch of sweetness to the savory dish. The richness of the rum can enhance the balsamic sauce and the buttery steak.
Non-Alcoholic Pairings
Sparkling Water: The effervescence of sparkling water can cleanse the palate between each flavorful bite of steak and balsamic sauce. Look for a mineral water for a crisp and refreshing pairing.
Herbal Tea: A peppermint or chamomile herbal tea can provide a soothing and calming balance to the rich and savory flavors of the dish.
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Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
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reviews & comments
November 14, 2016
I wish I had seen the comment about using red wine instead of vinegar as I think I would have liked that better. The vinegar was a bit strong for me but I think the sauce using wine would be amazing. Will try it again. Other than that overall the recipe is good (I just didn't use much of the sauce)
August 25, 2014
Only change was to add red wine instead of vinegar. I'd give this 10 stars if I could!
August 12, 2013
Great recipe! I used two regular sized ribeyes instead of the large one. I also used just a little less balsamic vinegar so the flavor wasn't as sharp.
February 27, 2006
This was absolutely the most fantastic steak I've had outside of going to an expensive steak house. My husband is a big "Grill King" but after having our steak cooked this way.....I doubt we cook on the grill very often.