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.


  1. 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)
  2. 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.