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.