Sliced Roast
Seared Steaks with Balsamic Reduction recipe provided by the Certified Angus Beef® brand.

For best results use Certified Angus Beef ® brand

Seared Steaks with Balsamic Reduction

Serves 2

Ingredients:

  • 2 (8-ounce) Certified Angus Beef ® strip filets
  • 1 quart (32 fluid ounces) balsamic vinegar
  • 1 tablespoon chopped shallots
  • 1 teaspoon chopped garlic
  • 1/4 cup honey
  • 2 sprigs thyme
  • 2 bay leaves
  • 1 teaspoon light olive oil or canola oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh cracked pepper
  • 2 tablespoons unsalted butter

Instructions:

  1. Prepare reduction ahead of time. Takes up to an hour to reduce to molasses consistency. In a small sauce pan combine vinegar, shallots and garlic. Bring to a boil, stir in honey, thyme and bay leaves. Turn down heat to a simmer and reduce liquid to the consistency of molasses. Strain, reserving herbs and shallot garlic solids. Transfer balsamic reduction to a mason jar or squirt bottle.
  2. Preheat oven to 450º F. Place cast-iron skillet in oven to preheat. Rub steaks with oil and season with salt and pepper.
  3. With an oven mitt or dry towel, bring cast iron skillet to the stovetop over medium heat. Sear steaks for 2 minutes on one side. Flip and place back in hot oven for 7-8 minutes.
  4. Put skillet back on stovetop over low heat. Flip steaks again; top with butter and reserved herb mixture. Carefully tilt pan while scooping melted butter and herbs to continually coat steaks for 1-3 minutes. Pull steaks from skillet when the internal temperature reaches 120-125°F for medium rare. Let rest for 3 to 5 minutes. Baste steaks with butter and top with balsamic reduction.

No Nutritional Information Available

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