Steak with Balsamic Butter Sauce

Steak with Balsamic Butter Sauce

by | Aug 12, 2019 | BEEF | 0 comments

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Steak with Balsamic Butter Sauce is an elevated meal for two and takes only a few quality ingredients and less than 30 minutes to prepare.

 

 

Tenderloin steak, butter and balsamic vinegar arranged on a wooden board in preparation for Steak with Balsamic Butter Sauce

 

Beef tenderloin steaks can be a bit pricy, even for us here in beef country. But what I really like about beef tenderloin is that it’s a relatively lean cut of beef, it’s super tender and flavourful. It deserves a good sear to hold in the moisture and a generous drizzle of balsamic butter sauce.

 

 

Butter sauce comes in many forms, like Beurre Blanc-French butter sauce, Piccata sauce and the sauce on my Tarragon Chicken Cutlets

A butter sauce is quite simple and uber quick to pull off with a little know-how. In any butter sauce, it’s very important to use cold butter cut into small chunks. Cold butter melts more slowly, allowing the fat particles to breakdown and be dispersed throughout other liquids like wine, lemon juice, stock or in this case, balsamic vinegar. Adding butter gradually is equally as important. It allows all the fat particles to become completely emulsified but at a slower rate. This process creates a thicker and more stable sauce. Scientifically it’s a little more involved, but this gives you the idea behind it.  Enjoy!

 

Steak with Balsamic Butter Sauce sliced and ready to serve garnished with fresh rosemary.

Author: Compelled to Cook

Steak with Balsamic Butter Sauce sliced and ready to serve garnished with fresh rosemary.
Steak with Balsamic Butter Sauce
Print Recipe
    Servings Prep Time
    2 people 10-15 minutes
    Cook Time
    12-15 minutes
    Servings Prep Time
    2 people 10-15 minutes
    Cook Time
    12-15 minutes
    Steak with Balsamic Butter Sauce sliced and ready to serve garnished with fresh rosemary.
    Steak with Balsamic Butter Sauce
    Print Recipe
      Servings Prep Time
      2 people 10-15 minutes
      Cook Time
      12-15 minutes
      Servings Prep Time
      2 people 10-15 minutes
      Cook Time
      12-15 minutes
      Ingredients
      Servings: people
      Instructions
      1. Pat steaks dry with a paper towel and season generously with salt and pepper on both sides.
      2. Add oil to a medium stainless steel skillet and heat on high. When the oil is hot add steaks and cook 4 to 4 1/2 minutes per side for medium-rare, flipping only once and getting a good sear on both sides.
      3. Remove steaks to a plate and cover with foil.
      4. Add balsamic vinegar, beef broth and rosemary to the same pan whisking to pick up any beefy bits left behind by the steak. Continue to cook over medium-high heat for about 4 minutes until sauce is reduced by at least half and can coat the back of a spoon. Remove rosemary sprig.
      5. Turn heat to low and whisk in butter one chunk at a time, allowing the butter to be incorporated before adding more. Once all the butter is incorporated remove from heat and adjust seasoning to taste with salt and pepper. Serve over steak or on the side as a dipping sauce. Makes about 1/3 cup of sauce.
      Recipe Notes

      Cooking time for steaks will be dependant on size.  The steaks I used were approximately 8 ounces each and 1 1/2 " thick.

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      Grilled Steak Salad

      Grilled Steak Salad

      by | May 30, 2018 | BEEF, SALADS | 2 comments

      Grilled Steak Salad is just that!  Tender, juicy, spiced rubbed steak thinly sliced and served with crisp mixed greens, goat cheese and zesty Catalina dressing.  It’s low in carbs, high in protein and filling enough for lunch or dinner.   

      For this recipe I used sirloin steaks that were about 1” thick.  They’re relatively lean and price friendly compared to their classy cousin the tenderloin. Either steak works here, choose what suits your mood and budget.  Fattier cuts like ribeyes are not the best option even though all that marbling makes for the ultimate juicy grilled steak, it sorta defeats the purpose of eating a salad for the main course.  Kinda like drinking diet pop while eating a hamburger and fries. I’m sure you get my point. 

      Of great importance is to “rest” the meat.  The resting allows all the juices to be reabsorbed back into the muscle of the meat, helping to retain its moisture and therefore tenderness and juiciness.  Cutting a steak or roast without letting it rest will spill out all the meat juices that have accumulated towards the centre of the meat from the heat of cooking.

      Once your steak is cooked and rested to perfection, those slightly charred and thinly sliced pieces are fantastic drizzled with a vibrant Catalina dressing.  Of course homemade is preferred and you can get the recipe here Catalina Dressing  It’s easier than you think and you probably have everything on hand already.  Enjoy!

      Recipe source for Grilled Steak Salad:  Compelled To Cook

      Grilled Steak Salad
      Print Recipe
        Servings Prep Time
        2 people 25 minutes
        Cook Time
        10 minutes
        Servings Prep Time
        2 people 25 minutes
        Cook Time
        10 minutes
        Grilled Steak Salad
        Print Recipe
          Servings Prep Time
          2 people 25 minutes
          Cook Time
          10 minutes
          Servings Prep Time
          2 people 25 minutes
          Cook Time
          10 minutes
          Ingredients
          Servings: people
          Instructions
          1. In a small bowl stir together first 10 ingredients. Sprinkle steaks generously on both sides with spice rub, pressing gently to slightly adhere. Drizzle with oil and rub paste evenly over steak. Cover and set aside at room temperature while grill preheats.
          2. Preheat grill to medium high.
          3. Clean and dry mixed greens ( I like to use a salad spinner). Clean and slice vegetables, subbing in others as you like.
          4. Grill steak to desired doneness. 4-5 minutes per side for a medium 1" steak. It will depend on thickness of steak. Remove steak and cover with foil and allow to rest at least 5 minutes.
          5. While steak rests, arrange mixed greens on plate and top with sliced vegetables and crumbled goat cheese.
          6. Slice steak across the grain and arrange on salad. Drizzle with Catalina dressing and serve immediately.
          Recipe Notes

          I recommend using homemade dressing, you just can't beat it.  Here's a link to my Catalina Dressing.

          Catalina Dressing

           

          Smoky Paprika Caper Compound Butter

          Smoky Paprika Caper Compound Butter

          by | May 26, 2017 | CONDIMENTS AND SAUCES | 0 comments

          How do you like your steak?  For me, it’s medium rare with a good sear, which leaves the meat nicely warmed yet plenty pink and juicy.  Top it with Smoky Paprika Caper Compound Butter and I’m in carnivore heaven.

          Adorning steak with compound butter is certainly not a new concept but the flavour combination possibilities are virtually endless, making it a delicious new experience every time you change it up.  Smoky Paprika Caper Compound Butter is smoky, briny and salty, cutting the richness of the steak. The butter is the flavour vessel, slowly releasing its aromatic bounty as the butter melts.  It will have you mopping around your plate to sop up every drop.

          Compound butters are not only an elevated way to serve your steak, but ridiculously easy, customizable and made in advance so serving is a breeze.  Try a compound butter bar, where guests can pick their own flavour combination  to put on their steak, or vegetables or baked potatoes or…..you get the idea!

          Recipe inspiration for Smoky Paprika Caper Compound Butter:  Epicurious Grilled Rib Eye with Paprika Vinaigrette

           

          Smoky Paprika Caper Compound Butter
          Print Recipe
            Servings Prep Time
            8 servings 15 minutes
            Passive Time
            1 hour
            Servings Prep Time
            8 servings 15 minutes
            Passive Time
            1 hour
            Smoky Paprika Caper Compound Butter
            Print Recipe
              Servings Prep Time
              8 servings 15 minutes
              Passive Time
              1 hour
              Servings Prep Time
              8 servings 15 minutes
              Passive Time
              1 hour
              Ingredients
              Servings: servings
              Instructions
              1. Combine all ingredients in a mini food processor or bowl and blend until combined, scraping sides of bowl as needed. Scoop butter onto a 10" long piece of plastic wrap or parchment. Roll into a log approximately 5" long and 1 1/2" in diameter wrapping the plastic or parchment around log to cover and seal. Chill for at least an hour prior to serving. To serve, cut log into 8 equal pieces and serve on top of grilled meats, vegetables or potatoes.
              Recipe Notes

              Any butter left over can be wrapped well and frozen for future use.