Ingredients
12 ounces steak (ribeye, sirloin, or filet mignon)
1/3 cup balsamic vinegar
2 tablespoons soy sauce
3 tablespoons olive oil
2 cloves garlic, minced
2 sprigs rosemary, minced
Instructions
1. Prepare the Marinade – In a small bowl, whisk together balsamic vinegar, soy sauce, olive oil, garlic, and rosemary until fully combined.
2. Marinate the Steak – Pat steak dry with paper towels. Place it in a resealable plastic bag or shallow dish. Pour marinade over the steak, ensuring all sides are coated. Seal or cover, then refrigerate for 30 minutes to 4 hours.
3. Bring to Room Temperature – Remove steak from the fridge and let it rest at room temp for 15 minutes before cooking.
4. Cook – Heat a skillet or grill over high heat until smoking hot. Sear the steak 2–4 minutes per side (depending on thickness and desired doneness).
5. Optional Butter Baste – In the last minute of cooking, add a knob of butter, extra garlic, and a rosemary sprig to the pan, spooning the melted butter over the steak for extra flavor.
6. Rest & Serve – Let the steak rest for 5 minutes before slicing to keep it juicy.
Pro tip from Gordon: Use the “touch test” for doneness—soft like your cheek for rare, firm like your forehead for well done.
I can also give you a precise Ramsay-style butter-basting doneness chart so you’ll never overcook it.
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