Prep 5 mins
Cook 15 mins
DH and I made this recipe for lunch today and thought it was good for a fast and easy to prepare meal. It is from my Williams-Sonoma "Steak and Chops" cookbook. Instead of cooking the steak in a pan as posted, we grilled ours. DH usually adds a small bit of steak fat to the pan he's cooking the sauce in to give it flavor. We used white truffle oil, as the recipe does not specify white or black.
- Sprinkle steaks generously with salt and pepper.
- Coat the bottom of a large, heavy frying pan with olive oil and heat over medium-high heat. Add the steaks and cook to the desired doneness, 3-5 minutes on each side.
- Transfer to a platter and let rest, tented loosely with aluminum foil, while you make the sauce.
- In the same pan over medium-high heat, add the vinegar and deglaze by scraping up any browned bits from the bottom. Cook until slightly reduced and thickened, about 3 minutes.
- Remove from the heat. Whisk in the butter to form a smooth sauce.
- To serve, transfer the steaks to individual plates, top with the sauce, and drizzle with a small amount of truffle oil.
This tastes wonderful! But I have to add a warning.....this creates a lot of smoke when you are cooking the steaks, and pouring the balsamic in the skillet at medium high heat just caused a steamy vapor that disappeared in fumes. So I removed the skillet from the heat, waited a while, and then proceeded with the sauce. Next time I think I'll cook the steaks and sauce on the grill in a cast iron skillet.....that way you'd still get the brown bits from the steak in the sauce but keep the smoke out of the house. Loved the flavor of the steaks and the sauce! Cooking time at 3 1/2 minutes was perfect for a medium-rare steak, and the steak was nice and juicy because of the high heat searing. Great presentation too! The truffle oil adds a bit more shine to the sauce, not to mention a wonderful, rich flavor.