Here’s a flavorful and elegant recipe for Irresistible Balsamic Glazed Steak — juicy, seared steak coated in a rich, tangy-sweet balsamic glaze that elevates dinner in under 30 minutes. It’s perfect for date nights, special dinners, or just treating yourself to something amazing.
🥩 Irresistible Balsamic Glazed Steak
🍽 Serves: 2–4
⏱ Time: 25–30 minutes
🛒 Ingredients:
For the Steak:
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1 to 1½ lbs steak (ribeye, sirloin, or NY strip work well)
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Salt and black pepper, to taste
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1 tbsp olive oil
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1 tbsp butter
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Optional: 2 cloves garlic, smashed
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Optional: 1–2 sprigs fresh rosemary or thyme
For the Balsamic Glaze:
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½ cup balsamic vinegar
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1–2 tbsp brown sugar (or honey/maple syrup)
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1 tsp Dijon mustard (optional, for tang)
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Pinch of salt and black pepper
👨🍳 Instructions:
1. Prep the steak:
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Pat steak dry and season both sides generously with salt and pepper.
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Let it sit at room temp for 20–30 minutes (if time allows) for even cooking.
2. Make the balsamic glaze:
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In a small saucepan, combine balsamic vinegar, brown sugar, Dijon (if using), and a pinch of salt and pepper.
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Simmer over medium heat for 8–10 minutes, stirring occasionally, until reduced by about half and syrupy.
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Remove from heat and set aside (it thickens more as it cools).
3. Cook the steak:
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Heat olive oil in a skillet (cast iron preferred) over medium-high heat.
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Add the steak and sear for 3–4 minutes per side (for medium-rare, depending on thickness).
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In the last minute, add butter, garlic, and herbs to the pan and baste the steak by spooning the melted butter over it.
4. Rest the steak:
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Transfer to a plate and rest for 5–10 minutes to let juices redistribute.
5. Glaze & serve:
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Slice steak and drizzle with balsamic glaze. Serve extra on the side if desired.
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Garnish with fresh herbs or cracked pepper.
🍷 Serving Suggestions:
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Sides: Garlic mashed potatoes, roasted Brussels sprouts, or a crisp arugula salad.
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Wine Pairing: A bold red like Cabernet Sauvignon or Zinfandel.
🔄 Variations:
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Add a touch of soy sauce to the glaze for umami depth.
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Use the glaze on grilled steak, chicken, or even roasted veggies.
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Make it spicy with a pinch of red pepper flakes.
Would you like a sheet pan meal version, or to adapt this for grilled steak or steak tips?
