BALSAMIC GLAZED RIBEYE STEAK
Years and years ago I had an Italian cookbook and this was featured in it. It was absolute simplicity and I was a young novice home cook that I doubted how good it could be. Steak was a bit expensive for me at that time and I was reluctant to "ruin" a cherished treat meal, but I had to give it a go...and it was amazing!! Just a few ingredients and presto! I recommend ribeye for this as it's usually nice and fatty and the slightly tangy glaze cuts through it and accomanies it really well.
Here's what you'll need
- 4 ribeye steak (thick and fatty as you like)
- 2 cups balsamic vinegar
- ½ cup brown sugar
- salt and pepper
- take the steaks out of the fridge at least an hour before you cook them
- in the meantime, make the glaze by simmering the balsamic and brown sugar until the sugar is dissolved and it reduces to a thick glaze, take off the heat and set aside
- preheat the BBQ or grill pan
- pat the steaks well with paper towel to dry them off really well
- season well with salt and pepper on both sides
- cook the steaks until you have your desired doneness
- loosely tent the steaks and let them rest at least 5 minutes
- toss the steaks onto warmed plates and drizzle on the glaze and job done!!
- serve up with some grilled aparagus and roasted beets (click here for the how-to) and you have a simple, elegant meal