If you are looking for a quick steak sauce or if balsamic steak is your favorite dish at the local steak house then this balsamic butter steak is for you. The steak is grilled to perfection and finished with a disk of delicious balsamic butter that creates a delicious glaze and sauce for the steak. This balsamic steak is perfect for date night! Go on have a go at creating that easy steak dinner for 2.
Which cut of steak to choose.
For a dish that uses just 3 main ingredients you want them to be good. So for this dish I would pick a ribeye or a filet mignon. This would also work with a New York Strip steak.
But for me ribeye wins for flavor and affordability.
How long to cook your steak for?
Well this is a bit of a how long is a piece of string question. Cook time will depend on how thick your steak is and how you like it cooked.
Quickly Jump to:
As a rule of thumb, for a 1.5 inch steak I follow the following timings:
Blue: 3 Minutes in total (1½ minutes on each side)
Rare: 4½ Minutes in total (2¼ minutes on each side)
Medium-rare: 6½ Minutes in total (3¼ minutes on each side)
Medium: 9 Minutes in total (4½ minutes on each side)
Well Done: 11 Minutes in total (5½ minutes on each side)
Do you salt steak in advance or just before you cook?
There is much debate here.
Salting the steak in advance draws moisture to the surface, you can pat the steak dry, then when you sear it you can get a nice crust as the moisture from the top layer of meat has been removed.
It works and you do get a wonderful crust on the steak.
This method draws moisture out from the steak. I don't know about you but I am a big fan of super juicy meat, so I try to avoid drawing moisture out of my meat.
For me the best way to achieve the glorious crust on steak is to pat it dry really well with kitchen paper. Repeat a couple of times until the paper almost sticks to the meat. Season it generously with salt. Flip the steak and repeat. Then cook it straight away in a very hot pan.
Cook without moving and then flip and cook on the other side. Lastly give the strip of fat a sear so it gets crispy and rendered.
Then let the steak rest!
What is Balsamic Butter?
So many people have heard of a balsamic sauce for steak, but balsamic butter is even easier! It is based off the amazing steaks served at Herbs and Rye Bar and Grill in Las Vegas.
Balsamic glaze (sometimes called balsamic syrup) is mixed with salted butter and then chilled. So simple and yet so delicious! You want to ensure that you start with room temperature butter, that way it is easier to incorporate the balsamic glaze.
You can buy balsamic glaze in the supermarket. Or you can make your own, I have put the method in the notes section of the recipe.
Once you have made the butter, it gets chilled down and then can be divided onto the steak. The heat from the steak will slowly melt the butter creating a delicious glaze/sauce.
You can roll the butter into a nice log, which will give you the wonderful disks of butter you see here. Or just chill it in the bowl and dollop it on!
Don't forget to garnish with a few herbs.....I forgot for the first few photos 🙁
If you have any balsamic butter left, it will keep in the refrigerator for at least a week, or try adding it to some cooked carrots.....delish!
Side: For me a seared steak like this, should always come with something carb related: Thick cut fries, Baked potato or Potato Gratin would be my first choices. Although I am not adverse to creamed paris mash or the odd bowl of tater tots.
But this buttery steak is a baked potato dream combo 😀
Add something green and remotely healthy, maybe some steamed asparagus? Or some garlic spinach and dinner is a happy plate!
Wine: Steak and red wine...the classic pairing. But which red wine to pick. The key is to pair your wine with the balsamic glaze. Not as sour as balsamic vinegar and then tempered even further by the butter, the sauce is perfect for a malbec, merlot or even a Zinfandel. For those preferring a white wine go for something full bodied like a chenin blanc.
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Balsamic Butter Steak - Steakhouse Favorite
For the butter:
- ½ stick salted butter - room temp
- 2 tablespoon balsamic glaze (see note 1)
For the Steak:
- 2 x 10oz Ribeye/New York Strip/filet mignon steaks (10oz/300g each)
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- chopped fresh parsley for garnish
Start by making the butter:
- Blend the room temperature butter and the balsamic glaze together until well combined.
- Spoon the butter into a rough log shape on a piece of plastic wrap. Carefully roll the plastic wrap around the butter, then pinch the ends together and keep rolling it tight until you have a nice tight log, or just chill in the bowl. (see note 2)
- Place in the refrigerator to chill.
To cook the steak:
- Take the steaks out of the refrigerator for at least 30 minutes before planning to cook.
- Place a skillet over a high heat and leave it to get smoking hot.
- Pat the steak dry using kitchen paper. Repeat until the kitchen towel is almost sticking to the meat.
- Generously salt both sides of the steak.
- Add the oil to the skillet and add your steaks.
- Cook for 2 minutes on one side and then flip and cook for another 2 minutes.
- Pick up your steaks and use tongs to sear the strip of fat on the side.
- Remove from the pan and place on a plate cover loosely with foil and let them rest for 4 minutes.
- Serve with a pat of butter and an optional garnish of parsley.
- Balsamic glaze is sometimes called balsamic syrup. You can find it at the grocery store.
If you want to make your own:
- ½ cup balsamic vinegar
- 3 tablespoon brown sugar
- Pour the vinegar into a small pan, add in the sugar and heat over a medium heat until bubbling.
- Simmer gently for about 10 minutes until the mixture has reduced by half and thickened.
- Set aside to cool
- (This will makes double what you need in the recipe)
- Rolling the butter into a log gives you the nice disks of butter, but you get the same flavor if you just add a spoonful straight from the chilled bowl of butter.
Nutrition is per serving
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