This takes a bit of leg work to prep, but man, I cannot detail the level to which it is worth it, on all fronts. Also, god bless the beginnings of the holiday sales at grocery stores – steaks were $7/lb (as opposed to the normal $12).
Be careful when you’re making the balsamic caramel, as it can burn if you let it reduce too far/fast (happened with my first .5 c of wine). The steaks ended up marinating for longer than intended, due to the phone deciding to not recognize that it had a sim card in it and ensuing hijinx, but I can’t say that it hurt the final steaks.
This recipe will be split into two sections – one for the balsamic caramel, and one for the pan-seared oven-finished steaks.
Pan-Seared, Oven-Finished Steaks with Balsamic Caramel
Makes however many steaks you have on hand
Balsamic Caramel Sauce
- .5 c red wine (original recommends Rainwater Madiera, I went with Cupcake Winery’s Red Velvet)
- 1 c balsamic vinegar
- 2 t dark brown sugar
In a small pot, heat and simmer your red wine over medium heat until it’s reduced to appx 1 T. Add your balsamic vinegar and simmer until the mixture has reduced to about .25 c, is thick and syrupy, and there are larger bubbles forming on the surface. When reducing both, be careful, as there’s a point where they’ve reduced so much that they can burn. As soon as the balsamic has reduced, remove from heat, whisk in the dark brown sugar, and pour into a small container.
Pan-Seared, Oven-Finished Steaks
- balsamic vinegar
- soy sauce
- dark brown sugar
Mix your balsamic vinegar, soy sauce, and dark brown sugar together (I did this very approximately, and can say the balsamic:soy:sugar ratio was about 3 T: 2T: 1T) in whatever container you use for marinating (bag, shallow dish, etc), and put your steaks in. Marinate at room temperature for up to 2 hours (if you go longer, stick it in the fridge).
When you’re ready to cook your steaks, heat some olive oil in a pan over high heat, and preheat your oven to 450 (mine was at 425). Line a baking sheet with foil.
Season your steaks with salt and pepper, and sear for 1.5 to 2 minutes on each side, removing them to the sheet as soon as they’re done. Then, pop the steaks in the oven for five minutes. Five minutes at 450 (425, mine runs hot) gives you the perfect rare doneness, and even caramelizes the fat a bit.
Remove your steak to a plate, drizzle the balsamic caramel on it, and nom the fuck out.