Steak With Port Wine Balsamic Reduction

1. 1

   Heat bits of trimmed fat in heavy pan over medium high heat.

2. 2

   Add shallot and sautee.

3. 3

   Remove shallot from pan and set aside.

4. 4

   Heat pan over high heat until very hot.

5. 5

   Sear steak until dark brown on both sides. This should be enough for medium rare, but if not, or a higher temperature is desired, put in oven at 400 degrees until the desired internal temperature is reached.

6. 6

   Remove steak from pan.

7. 7

   Add half of the port to the pan, and bring to a boil. Let boil for 5 seconds, and then use a spatula to scrape the brown bits from the bottom of the pan.

8. 8

   Add sauteed shallot, the rest of the port and the balsamic vinegar to the pan, and reduce sauce to desired consistency.

9. 9

   Slice steak and serve with reduction sauce.

10. 10

    Note: Recommend cast iron pan for this recipe as it maintains heat even when the steak is added, making for a good quick sear.

* Per serving · 4 servings · Values may vary.