Cast Iron Seared Steak with Balsamic Glaze
Cast Iron Seared Steak with Balsamic Glaze
Ingredients
For the Steak
- 2 boneless ribeye steaks, about 1 1/2 inches thick, 1 1/2 pounds total
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3 garlic cloves, smashed
- 2 fresh rosemary sprigs
For the Balsamic Glaze
- 1/2 cup balsamic vinegar
Instructions
- 1
Remove the steaks from the refrigerator and pat them very dry with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper. Let the steaks rest at room temperature for 30 minutes. This helps ensure an even cook and a good crust.
- 2
While the steaks are resting, prepare the balsamic glaze. Pour the balsamic vinegar into a small saucepan. Bring to a simmer over medium heat, then reduce the heat to low and let it gently reduce, stirring occasionally, until it thickens to a syrupy consistency, about 8-12 minutes. It should coat the back of a spoon. Remove from heat and set aside.
⏱️ 10 min
- 3
Heat a heavy cast iron skillet over high heat for 5-7 minutes, until it is smoking hot. Add the olive oil to the skillet and swirl to coat the bottom.
⏱️ 2 min
- 4
Carefully place the seasoned steaks into the hot skillet. Sear for 2-3 minutes per side for a medium-rare steak, or longer for desired doneness. Do not move the steaks during this time to allow a crust to form.
⏱️ 6 min
- 5
After searing both sides, reduce the heat to medium. Add the unsalted butter, smashed garlic cloves, and fresh rosemary sprigs to the skillet. Tilt the pan and, using a spoon, baste the steaks with the melted butter, garlic, and rosemary for 1-2 minutes.
⏱️ 2 min
- 6
Remove the steaks from the skillet and transfer them to a cutting board. Tent loosely with aluminum foil and let them rest for 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
- 7
Slice the rested steaks against the grain and drizzle generously with the prepared balsamic glaze before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cast Iron Seared Steak with Balsamic Glaze
For the Steak
- 2 boneless ribeye steaks, about 1 1/2 inches thick, 1 1/2 pounds total
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3 garlic cloves, smashed
- 2 fresh rosemary sprigs
For the Balsamic Glaze
- 1/2 cup balsamic vinegar
Instructions
- 1
Remove the steaks from the refrigerator and pat them very dry with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper. Let the steaks rest at room temperature for 30 minutes. This helps ensure an even cook and a good crust.
- 2
While the steaks are resting, prepare the balsamic glaze. Pour the balsamic vinegar into a small saucepan. Bring to a simmer over medium heat, then reduce the heat to low and let it gently reduce, stirring occasionally, until it thickens to a syrupy consistency, about 8-12 minutes. It should coat the back of a spoon. Remove from heat and set aside.
⏱️ 10 min - 3
Heat a heavy cast iron skillet over high heat for 5-7 minutes, until it is smoking hot. Add the olive oil to the skillet and swirl to coat the bottom.
⏱️ 2 min - 4
Carefully place the seasoned steaks into the hot skillet. Sear for 2-3 minutes per side for a medium-rare steak, or longer for desired doneness. Do not move the steaks during this time to allow a crust to form.
⏱️ 6 min - 5
After searing both sides, reduce the heat to medium. Add the unsalted butter, smashed garlic cloves, and fresh rosemary sprigs to the skillet. Tilt the pan and, using a spoon, baste the steaks with the melted butter, garlic, and rosemary for 1-2 minutes.
⏱️ 2 min - 6
Remove the steaks from the skillet and transfer them to a cutting board. Tent loosely with aluminum foil and let them rest for 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
- 7
Slice the rested steaks against the grain and drizzle generously with the prepared balsamic glaze before serving.
⏱️ 1 min