Seared Steak with Balsamic Butter
For the Butter:
- 56.5 g salted butter – room temp
- 2 tbsp balsamic glaze (check out note in how to do your glaze)
For the Steak:
- 2 x 10oz Ribeye/New York Strip/filet mignon steaks (10oz/300g each)
- 1 tsp salt
- 1 tbsp vegetable oil
- chopped fresh parsley for garnish
Start by making the butter:
- Blend the room temperature butter and the balsamic glaze together until well combined.
- Spoon the butter into a rough log shape on a piece of plastic wrap. Carefully roll the plastic wrap around the butter, then pinch the ends together and keep rolling it tight until you have a nice tight log, or just chill in the bowl. (see note 2)
- Place in the refrigerator to chill.
To cook the steak:
- Take the steaks out of the refrigerator for at least 30 minutes before planning to cook.
- Place a skillet over a high heat and leave it to get smoking hot.
- Pat the steak dry using kitchen paper. Repeat until the kitchen towel is almost sticking to the meat.
- Generously salt both sides of the steak.
- Add the oil to the skillet and add your steaks.
- Cook for 2 minutes on one side and then flip and cook for another 2 minutes.
- Pick up your steaks and use tongs to sear the strip of fat on the side.
- Remove from the pan and place on a plate cover loosely with foil and let them rest for 4 minutes.
- Serve with a pat of butter and an optional garnish of parsley.
- make your own:
- 1/2 cup balsamic vinegar
- 3 tbsp brown sugar
- Pour the vinegar into a small pan, add in the sugar and heat over a medium heat until bubbling.
- Simmer gently for about 10 minutes until the mixture has reduced by half and thickened.
- Set aside to cool
- (This will makes double what you need in the recipe)
- Rolling the butter into a log gives you the nice disks of butter, but you get the same flavor if you just add a spoonful straight from the chilled bowl of butter.