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Seared Steak with Balsamic Glaze
Created by: Howcan Team
Ingredients
- 2 8-ounce steaks
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 1 clove garlic, minced
Instructions
- Season the steaks with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper on both sides.
- In a small saucepan, combine 1/4 cup balsamic vinegar, 2 tablespoons honey, and 1 clove of minced garlic. Bring to a simmer over medium heat and cook for 5-7 minutes, or until the glaze has thickened. Set aside.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add the steaks to the skillet and cook for 3-4 minutes on each side for medium-rare, or longer to desired doneness.
- Transfer the steaks to a cutting board and let them rest for 5 minutes.
- Slice the steaks and drizzle with the balsamic glaze before serving.
The history of seared steak with balsamic glaze dates back to the Italian Renaissance, where balsamic vinegar was first produced in the Modena and Reggio Emilia regions. This dish gained popularity in the 20th century when chefs in Tuscany started using balsamic glaze to enhance the flavor of seared steak. The rich, sweet, and tangy flavor of the balsamic glaze perfectly complements the juicy and tender seared steak, creating a mouthwatering combination. Today, this dish can be found in upscale Italian restaurants around the world, with some of the best versions being served in Tuscany and Modena. The key to perfecting this dish lies in the quality of the balsamic glaze and the precision of searing the steak to achieve a caramelized crust while keeping the inside tender and juicy. For a twist, some chefs also incorporate herbs like rosemary and thyme into the balsamic glaze for added depth of flavor.
20 min
2
400 calories
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