Pan Roasted Steaks In Balsamic Butter Sauce Food

PAN FRIED STEAK WITH BALSAMIC SAUCE

Steps:

• Heat a heavy pan over medium-high heat. Season the steak on both sides with salt and pepper. Add enough oil to the hot pan to coat the bottom. When the oil starts to smoke, add the steak. Do not move it once you place it in the pan. Turn the steak over after 4 minutes for medium-rare (actual time will depend on the thickness of the steak so adjust accordingly). Cook for 4-5 more minutes or until done. When the steak is done, remove it from the pan and set it aside to rest. Return the pan to the heat and add the butter. When the butter has melted, add the shallots and stir while cooking. Once they begin to brown, add the vinegar and scrape the bottom of the pan to remove any stuck on bits. Be careful of the vinegar fumes as they are potent. When the pan has been deglazed and the vinegar mixture has reduced and thickened, add the beef stock and stir. Let the sauce simmer for 2-3 minutes. Serve the sauce with the steak.

ROASTED GARLIC STUFFED STEAK WITH GARLIC MASHERS AND BALSAMIC CREAM SAUCE(VERY EASY)

Steps:

• Marinate the steaks overnight in olive oil, sea salt and fresh cracked pepper.
• You can utilize any fresh herbs you have in your garden or local market such as rosemary.
• Take the steaks out and let them rest about an hour before you start to work with them.
• In the meantime, fire up the oven to 350 degrees F.
• Take your garlic bulbs and slice them in half diagonally.
• Season with olive oil and sea salt.
• Roast on a pan in the oven for about 15 minutes or until the garlic is nice and golden brown and your house smells heavenly.
• Take out and set aside.
• Heat your saute pan with some olive oil and throw in about 6 cloves of fresh chopped garlic when hot.
• Add spinach and saute until spinach is just wilted.
• Season with salt and pepper.
• Chop up the sun-dried tomatoes and toss with the spinach.
• When the spinach has cooled, throw in the brie and the roasted garlic.
• You can easily pull the roasted garlic from the'husk' by using a toothpick to pull it out.
• Mix together very well!
• Season with salt and pepper.
• You can also throw in a teaspoon or so of fresh rosemary at this point.
• Set aside.
• Take your steaks and cut a slit into the side of them, just as you would with stuffing pork chops.
• Carefully stuff the steaks with your roasted garlic stuffing.
• Throw those guys on the BBQ for about 3-4 minutes per side pending your guests preference.
• I serve these steaks over garlic mashers which I usually just throw in an extra bulb of garlic to roast when making the stuffing and mash it all up with some fresh potatoes, butter and cream.
• A little parsley to garnish.
• For the sauce, take 4 tablespoons of butter and melt in a saucepan over low heat.
• Add about 6 cloves of fresh chopped garlic, 1/4 cup of cream and 4 tablespoons of good quality balsamic vinegar.
• Throw in a sprig of fresh rosemary and reduce the sauce by about 1/3.
• Take out the rosemary.
• To plate, place lean against a heap of the garlic mashers and drizzle the sauce around the plate and over the potatoes.
• Garnish with fresh rosemary.
• It is excellent to have a nice fresh loaf of bread to serve with this.
• I also BBQ up some fresh local corn on the grill to accompany this meal.
• It is a fairly easy and gourmet meal to prepare.
• You can even make the stuffing the night before.
• Enjoy!
• And long live garlic!

PAN SEARED STEAKS WITH BALSAMIC ONIONS

Steps:

• Heat 2 tablespoons of the oil in a large heavy skillet over medium heat.
• Add onions & salt and cook, stirring often, until lightly browned, about 10 minutes. Transfer to a bowl. Wipe out skillet with paper towels.
• Add remaining oil to skillet & adjust flame to medium high.
• Pat steaks dry & add to oil. Leave them alone for for 4-5 minutes then flip & cook other side 3-4 minutes. Remove & wrap tightly in foil.
• Discard any remaining fat in skillet, return onions to pan & reduce temp to medium. Add garlic & cook 30 seconds.
• Add 1/2 cup vinegar, rosemary and brown sugar and cook, scraping up browned bits, until thick & syrupy, about 2 minutes.
• Unwrap steak & pour any accumulated juices in skillet along with remaining vinegar. Salt & pepper to taste.
• Slice steaks crosswise in 1/4 slices & serve topped with onions & sauce.

STEAK WITH BALSAMIC SHALLOT PAN SAUCE

Steps:

• In a large skillet or grill pan, heat the olive oil over medium-high heat. Season the steaks on both sides with a little sea salt and black pepper. Sear the steaks for 3-4 minutes on each side or until they have reached desired level of doneness. Remove the steaks from the pan, and place on a plate covered with foil while you make the sauce. Alternately you can hold the steaks in the oven on low.
• To the skillet, add the shallots and butter and sauté until the shallots are soft and translucent. Add the balsamic vinegar, beef broth, and mustard to pan. Use a rubber spatula to scrape any bits of steak from the bottom of the pan and mix into sauce. Bring to a boil over medium heat and then reduce heat to low and simmer 5 minutes.
• Pour the sauce over top of the steaks before serving.

BALSAMIC STEAK SAUCE

Steps:

• Mince shallots (3).
• Place butter in pan over medium heat and saute shallots until clear.
• Add sugar and balsamic vinegar.
• Bring to boil and stir constantly until sauce thickens slightly.
• Immediately ladle over freshly grilled steaks.

PAN FRIED STEAKS WITH BALSAMIC GLAZE

Steps:

• Put coarse (Kosher) salt in iron skillet.
• Heat skillet over high heat.
• When salt begins to sizzle or jump, place steaks in pan.
• Sear until crusty for about 3 minutes.
• Turn steaks over and sear again for about 3-4 minutes (for rare).
• Add another minute or two to desired doneness.
• Remove steaks to platter; keep warm.
• Add chopped onion to pan; stir for about 30 seconds.
• Add balsamic vinegar; boil until reduced to about 2 tablespoons.
• Add 3 Tbsps butter; swirl to melt.
• Add black pepper.
• Pour glaze over warm steaks and serve immediately.

PAN ROASTED STEAKS IN BALSAMIC BUTTER SAUCE

Steps:

• Take the meat out of the refrigerator 30 minutes before you plan on cooking it to let it come to room temperature.
• Preheat the oven to 425 degrees.
• Heat a large heavy ovenproof skillet over high heat.
• Season the meat generously on both sides with salt and pepper.
• Add the oil to the pan and heat until shimmering.
• Add the steaks to the skillet and sear for 3 minutes, or until browned.
• Top each with a sprig of rosemary, if desired, flip, and then transfer the pan to the oven for 5-7 minutes for medium rare.
• Transfer the steaks to a plate and let rest while you prepare the sauce.
• Return the skillet to med-high heat.
• Add the shallot and cook for 2 minutes, stirring frequently.
• Add the vinegar and scrape the pan with a wooden spoon to loosen the browned bits.
• When the vinegar is evaporated, add the broth and allow the sauce to boil until it reduces to a glaze, about 4 minutes.
• Turn off the heat and add the butter, stirring to combine.
• Spoon the sauce over the steaks and serve immediately.