Balsamic glazed ribeye

Makes 4 servings

Ingredients

  • 1 tablespoon garlic
  • 2 teaspoon fresh rosemary
  • 1/4 cup Balsamic Vinegar of Modena PGI
  • 2 tablespoons soy sauce
  • 1/3 cup prune juice
  • 1/3 cup apple juice
  • 1/4 cup extra-virgin olive oil
  • 1 bone-in ribeye, cowboy, or tomahawk steak

  • 1 cup Balsamic Vinegar of Modena PGI

Brown Butter

  • 1 clove garlic, crushed
  • 1 tsp chopped fresh thyme
  • 1 tsp chopped fresh rosemary
  • 1/2 cup (8 tablespoons; 1 stick) unsalted butter

Gastrique

  • 1 tablespoons coarsely ground black pepper
  • 1 clove garlic, finely chopped
  • 2 tablespoons honey

Directions

  1. In a small bowl, combine the garlic, rosemary, vinegar, soy sauce, prune juice, apple juice, and olive oil. Pour about half of the marinade in a shallow dish large enough to fit the steak. Place the steak in the marinade, and then pour the remaining marinade over the top. Refrigerate and marinate for at least 2 hours or up to 24 hours. Turn once or twice during this time.
  2. Meanwhile, place the 1 cup of vinegar in a saucepan over medium-high heat. Bring to a simmer and reduce to 2/3 cup. Transfer about 1/3 of this mixture to one small bowl and the remainder to another small bowl. Set aside to cool.
  3. To make the brown butter: in a small pot, combine the garlic, rosemary, thyme, and butter. Allow the butter to melt over medium heat, then cook, stirring, until the butter is rich golden brown and smells nutty. Pour into a small bowl to cool and remove the garlic. When the butter is cool and thick, whisk in a pinch of salt and the smaller bowl of reduced vinegar.
  4. For the gastrique: in a small pot, combine the reserved reduced vinegar, the black pepper, garlic, and honey. Bring to a boil while stirring. Remove from the heat and reserve.
  5. Remove the steak from the marinade about 30 minutes before you are ready to cook. Sear the steak in a hot cast iron pan to the desired doneness, about 5 minutes on each side for medium rare (130°F). If the steak is very thick, you may need to transfer it to a 400°F oven to finish.
  6. While the steak is cooking, baste it several times with the brown butter mixture.
  7. Allow the finish steak to rest for 5 minutes and brush liberally with the gastrique before serving.

*The Protected Geographical Indication (PGI) is the name of an area, a specific place, or, in exceptional cases, the name of a country, used as a description of an agricultural product, which comes from such an area, place, or country, which has a specific quality, goodwill, or other characteristic property, attributable to its geographical origin, at least one of the stages of production, processing, or preparation takes place in the area. The European Union (EU) will only give a product PGI status if they decide it has a reputation, characteristics, or qualities that are a result of the area you want to associate with. It is the PGI logo that guarantees the consumer about the authenticity of the product they are buying.

Logo for Protected Geographical Indication (PGI)

CIA FOODIES


Grilled Balsamic Vinegar of Modena PGI-Marinated Ribeye, with Balsamic Brown Butter and Honey Black Pepper Balsamic Gastrique

Balsamic glazed ribeye
Makes 4 servings *The Protected Geographical Indication (PGI) is the name of an area, a specific place, or, in exceptional cases, the name of a country, used as a description of an agricultural product, which comes from such an area, place, or country, which has a specific quality, goodwill, or other characteristic property, attributable to its geographical origin, at least one of the stages of production, processing, or preparation takes place in the area. The European Union (EU) will only give a product PGI status if they decide it has a reputation, characteristics, or qualities that are a result of the area you want to associate with. It is the PGI logo that guarantees the consumer about the authenticity of the product they are buying.

Logo for Protected Geographical Indication (PGI)

Ingredients

  • 1 tablespoon garlic
  • 2 teaspoon fresh rosemary
  • 1/4 cup Balsamic Vinegar of Modena PGI
  • 2 tablespoons soy sauce
  • 1/3 cup prune juice
  • 1/3 cup apple juice
  • 1/4 cup extra-virgin olive oil
  • 1 bone-in ribeye, cowboy, or tomahawk steak

  • 1 cup Balsamic Vinegar of Modena PGI
Brown Butter
  • 1 clove garlic, crushed
  • 1 tsp chopped fresh thyme
  • 1 tsp chopped fresh rosemary
  • 1/2 cup (8 tablespoons; 1 stick) unsalted butter
Gastrique
  • 1 tablespoons coarsely ground black pepper
  • 1 clove garlic, finely chopped
  • 2 tablespoons honey

Directions

  1. In a small bowl, combine the garlic, rosemary, vinegar, soy sauce, prune juice, apple juice, and olive oil. Pour about half of the marinade in a shallow dish large enough to fit the steak. Place the steak in the marinade, and then pour the remaining marinade over the top. Refrigerate and marinate for at least 2 hours or up to 24 hours. Turn once or twice during this time.
  2. Meanwhile, place the 1 cup of vinegar in a saucepan over medium-high heat. Bring to a simmer and reduce to 2/3 cup. Transfer about 1/3 of this mixture to one small bowl and the remainder to another small bowl. Set aside to cool.
  3. To make the brown butter: in a small pot, combine the garlic, rosemary, thyme, and butter. Allow the butter to melt over medium heat, then cook, stirring, until the butter is rich golden brown and smells nutty. Pour into a small bowl to cool and remove the garlic. When the butter is cool and thick, whisk in a pinch of salt and the smaller bowl of reduced vinegar.
  4. For the gastrique: in a small pot, combine the reserved reduced vinegar, the black pepper, garlic, and honey. Bring to a boil while stirring. Remove from the heat and reserve.
  5. Remove the steak from the marinade about 30 minutes before you are ready to cook. Sear the steak in a hot cast iron pan to the desired doneness, about 5 minutes on each side for medium rare (130°F). If the steak is very thick, you may need to transfer it to a 400°F oven to finish.
  6. While the steak is cooking, baste it several times with the brown butter mixture.
  7. Allow the finish steak to rest for 5 minutes and brush liberally with the gastrique before serving.

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