Strip Steaks with Balsamic Cream Sauce
Ingredients
3 (10 to 12 ounces each) strip steaks or rib eye steaks, about 1 inch thick
Salt and pepper
1 tablespoon olive oil
1 shallot, minced
1⁄4 cup balsamic vinegar
1⁄3 cup half and half
2 tablespoons fresh chives, finely chopped
Instructions
1. Pat steaks dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook steaks until well browned, 2 to 5 minutes per side. Transfer to cutting board and tent with foil.
2. Add shallot to empty skillet and cook until softened, about 30 seconds. Stir in vinegar, scraping up any browned bits, and cook until syrupy, about 1 minute. Add cream and cook until slightly thickened, about 1 minute. Stir in chives and season with salt and pepper. Slice steaks and serve, passing sauce at table.
Comments
This recipe is from the 2010 Cook’s Country Annual. I used steaks from our half cow and they turned out perfectly medium rare and delicious. The sauce was full of flavor and great balsamicy goodness. This is a very quick and simple recipe, perfect for a busy weeknight.
Shown here with Rice Pilaf with Vermicelli and Mushrooms.
Cook’s Country 2010