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Steak with Balsamic Caramel Drizzle Recipe

   
 

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     Steak with Balsamic Caramel Drizzle

Category   Entrees - Maindishes
Sub Category   None
Servings   2
Preptime   1 hr

Ingredients
Steak Ingredients-
2 NY Steak Strip or Ribeye, 1 to 1.5 inch thick
EVOO to coat steaks
1 to 2 shallots, sliced
4 cloves of garlic, minced
4 sprigs of rosemary
Kosher salt
Ground pepper
 
Balsamic Caramel Ingredients-
½ cup Madeira wine
1 cup balsamic vinegar
2 ts dark brown sugar

Instructions
Place steaks in a Ziploc bag or a shallow dish. Drizzle with olive oil. Then rub steaks with minced garlic, cover with shallots, and sprigs of rosemary. Place in fridge to marinate or if cooking immediately set aside at room temperature. Make sure to bring steaks to room temperature before cooking.
Add Madeira wine in a small saucepan and simmer over medium heat until reduced to about 1Tb. Add the balsamic vinegar and boil until the vinegar has reduced to about ¼ cup. It should be very syrupy with big shiny bubbles forming at the surface. Watch the mixture very closely at this point — it will burn very easily. If it appears too thin, be assured that it will thicken upon cooling. Remove from the heat and stir in the brown sugar until dissolved. Set aside.
Remove steaks from marinade. Scrape off big slices of shallots and garlic. Season steaks generously on both sides with kosher salt and freshly cracked pepper.
Heat a large skillet over high heat for two to three minutes. When you place your hand over it, you should feel considerable heat. Pour two teaspoons olive oil into the skillet. Immediately place steaks into skillet. Sear for 2- minutes each side, or until nicely browned for medium rare. Transfer steaks to cutting board. Let steak rest and then slice. Drizzle a very small amount of warm balsamic vinegar on steak.


Originally Submitted
6/25/2013





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