Counter 01 · Beef & Steak
Balsamic-Glazed Rib Steak with Parsley and Onion
Rib steak seared and lacquered in a sticky balsamic and soy reduction, carved on the board and tossed with raw parsley leaves, sweet onion and flaky salt.
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 2
- Level
- Easy
Balsamic vinegar reduces into a glaze in about the time it takes a steak to rest, and a splash of soy gives it a savory backbone so it tastes like more than sweet vinegar. Brush it on at the very end; the sugars scorch if they go on too early. The raw parsley leaves and chopped white onion scattered over the board are not garnish for show. They add crunch and a clean bite that keeps the glaze from feeling heavy. Cut the steak right on the board so the juices mix with the glaze.
Method
-
Simmer the balsamic, soy sauce, honey and garlic in a small saucepan over medium heat for 6 to 8 minutes until it coats a spoon and has reduced by half.
-
Season the steak with kosher salt. Heat the oil in a cast iron skillet over medium-high until shimmering.
-
Sear the steak 4 minutes, flip, and cook another 3 to 4 minutes until it registers 130 F.
-
Turn off the heat, brush both sides of the steak with the glaze and let it bubble in the hot pan for 20 seconds per side.
-
Move the steak to a wooden board and rest 6 minutes. Slice into thick pieces, drizzle over any remaining glaze, and scatter the parsley, onion and flaky salt across the board.
01 Hanging next to it
All Beef & Steak →
Free
No. 01 · Beef & Steak
Grill-Basket Sirloin Tip Steaks with Worcestershire and Pepper
4.4 (142)
Free
No. 01 · Beef & Steak
Sweet Paprika and Garlic Marinated Grilled Ribeyes
4.7 (386)
Free
No. 01 · Beef & Steak
Rosemary Oil Grilled Ribeye with Dijon
4.5 (176)
Free
No. 01 · Beef & Steak
Butter-Basted Cast Iron Ribeye with Thyme
4.9 (1187)
