This recipe is exceptionally delicious. I took the advice of others and doubled the sauce ingredients, used a T. of brown sugar, and swirled in a T. or so of butter to finish the sauce on high heat AFTER removing the steaks to a platter. I used a stainless steel fry pan and cranked the heat to super-high; my steaks became crusty and deeply browned. After browning, I removed them to a plate where I loosely draped foil over them. With the heat still on high, I added the balsamic, wine, garlic, salt and pepper and SCRAPED THE FROND from the bottom of the pan. For folks whose sauces remained watery, I suggest that this technique be used in the future. It is vitally important, as well, to use real aged balsamic, as it is pretty viscous with which to begin and helps create the desired glaze. The pat of butter added after the sauce was reduced further tightened my sauce to perfection. Don't be skimpy on the salt and pepper, either! I'm looking forward to making this again and urge others to do the same.
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