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

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Seared Steaks with Balsamic Reduction

Serves 2
Cuisine: American
Category: Steaks
Follow this easy recipe for the best way to cook a perfect seared steak in a skillet served with a thick and rich balsamic reduction glaze.
Prep Time
20 mins
Other Time
5 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 55 mins
  • 2 (8-ounce) Certified Angus Beef ® strip filets
  • 1/2 cup balsamic vinegar
  • 1 tablespoon chopped shallots
  • 1 teaspoon chopped garlic
  • 2 tablespoons honey
  • 1 sprig thyme
  • 1 bay leaf
  • 1 teaspoon light olive oil or canola oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh cracked pepper
  • 2 tablespoons unsalted butter
  1. In a small sauce pan combine vinegar, shallots and garlic. Bring to a boil, stir in honey, thyme and bay leaf. Turn down heat to a simmer and reduce liquid to the consistency of molasses (about 10 minutes). Strain, reserving herbs and shallot garlic solids. Transfer balsamic reduction to a mason jar or squirt bottle.
  2. Preheat oven to 450°F. Place cast-iron skillet in oven to preheat. Rub strip steak filets 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.
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