Grilled Grass Fed Rib Eye Steaks With Balsamic Caper Vinaigrette Recipes

RIB EYE STEAKS WITH BALSAMIC VINEGAR GLAZE

Rib Eye Steaks with Balsamic Vinegar Glaze image

Categories Sauté Low Carb Quick & Easy Vinegar Rosemary Steak Bon Appétit

Yield 2 Servings; Can Be Doubled

Number Of Ingredients 5

Ingredients

2 3/4-inch-thick boneless rib eye steaks or other tender beefsteaks (about 6 ounces each)
3 teaspoons olive oil
1/3 cup chopped shallots
2 teaspoons chopped fresh rosemary
3 tablespoons balsamic vinegar

Steps:

Sprinkle steaks with salt and generous amount of pepper. Rub 1 teaspoon oil over bottom of heavy medium skillet. Heat skillet over medium-high heat. Add steaks to skillet and cook to desired doneness, about 4 minutes per side for rare. Using tongs, transfer steaks to plate; tent with foil to keep warm.
Add remaining 2 teaspoons oil to same skillet. Reduce heat to medium-low. Add shallots and rosemary and cook for 2 minutes, stirring occasionally, Add vinegar and cook until reduced to glaze, stirring up browned bits, about 1 minute. Mix in juices from plate with steaks. Spoon glaze over steaks and serve.

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