This is a really great, basic recipe however the key is to let the steaks sit, rest, and become room temp. before cooking. I cooked two 8 ounce steaks (4 ounces would have been way too small for dinner) on a cast iron skillet. One min. on each side first, then 4 four mins on each side for medium rare...it was perfect. I added brown sugar and butter to the sauce however the sauce was too thin as I would have preferred it to be a bit more syrupy. Also, I plan to reduce the balsamic vinegar in half next time I make this sauce. I thought it over powered the steaks just a bit. Paired the steaks with roasted red potatoes and sauteed green beans and mushrooms and it was a wonderful meal.
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This is a really great, basic recipe however the key is to let the steaks sit, rest, and...