- 3 to 4 Steaks, should be able to fit all into a large cast iron skillet
- Balsamic Vinegar or a Balsamic Marinade
- 2 Tb Vegetable Oil
- 4 Tb Butter, unsalted, divided use
- salt and pepper for seasoning
Place the steaks in a gallon size zip lock bag and pour in the Balsamic Vinegar or Balsamic Marinade over the steaks. Refrigerate for at least 1 hour. After the steaks have been marinated drain and dry them off with paper towels. Season lightly with salt and pepper.
Heat a large cast iron skillet to medium high. Add the vegetable oil then melt 2 Tablespoons of butter into the hot oil. Place the seasoned steaks in the hot skillet and let them sit there for 4 to 5 minutes until a crust is formed, do not move them. Flip over to the other side and cook for another 4 to 5 minutes also. Add the remaining 2 tablespoons of butter to the skillet, when melted spoon the oil butter mixture over the steaks for another 4 minutes. In total you are cooking your steaks about 12 to 15 minutes which should bring them to a cooked status of medium. Place the cooked steaks on a plate, tent with foil and let rest for at least 5 minutes before serving or slicing.
Suggestions: We just love to slather our steaks with a seasoned butter. Try my recipe under “Butter seasoned with Garlic & Parsley”. Add some “Caramelized Vidalia Onions” and you have a treat of a steak.