Imagine cutting into a perfectly seared strip steak, its exterior boasting a gorgeous caramelized crust while the inside remains tender and juicy, infused with the aromatic essence of fresh rosemary and tangy balsamic vinegar. This isn't just another steak recipe - it's a culinary experience that transforms an ordinary dinner into an extraordinary gastronomic journey right in your own kitchen. Whether you're looking to impress a date, treat yourself to a gourmet meal, or simply elevate your cooking skills, this Rosemary Balsamic Strip Steak is about to become your new go-to recipe.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 strip steaks
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped
- Salt and pepper to taste
Instructions
- Remove strip steaks from refrigerator 30 minutes before cooking to allow them to reach room temperature, which ensures even cooking.
- Pat steaks dry with paper towels to remove excess moisture, which helps achieve a perfect sear.
- Season both sides of the steaks generously with salt and freshly ground black pepper.
- In a small bowl, whisk together balsamic vinegar, olive oil, and chopped fresh rosemary to create a marinade.
- Preheat a cast-iron skillet or heavy-bottomed pan over medium-high heat until it's very hot.
- Add a small amount of olive oil to the pan and carefully place the steaks in the skillet.
- Cook steaks for 4-5 minutes on the first side without moving, to develop a rich brown crust.
- Flip the steaks and cook for an additional 3-4 minutes for medium-rare, or adjust cooking time to your preferred doneness.
- During the last minute of cooking, brush the steaks with the prepared balsamic rosemary mixture.
- Remove steaks from heat and let rest on a cutting board for 5-7 minutes to allow juices to redistribute.
- Slice against the grain and drizzle with any remaining balsamic rosemary mixture before serving.
Tips
- Temperature is Key: Always let your steaks rest at room temperature for 30 minutes before cooking to ensure even heat distribution.
- Dry Means Crispy: Thoroughly pat your steaks dry with paper towels to remove moisture, which is crucial for achieving that coveted golden-brown sear.
- High Heat is Your Friend: Use a cast-iron skillet or heavy-bottomed pan and get it screaming hot before adding the steak to create a beautiful crust.
- Don't Overcrowd: Cook steaks individually or ensure they have plenty of space in the pan to prevent steaming instead of searing.
- Let It Rest: Always allow your steak to rest after cooking. This allows the juices to redistribute, ensuring a more tender and flavorful bite.
- Invest in Quality: Use fresh rosemary and good-quality balsamic vinegar to elevate the flavor profile of your dish.
- Precision Matters: Use a meat thermometer to achieve your desired doneness - 125°F for rare, 135°F for medium-rare, 145°F for medium.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 3g
Protein: 38g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 110mg
