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Balsamic Butter Steak – Steakhouse Favorite



Ingrédiénts

For thé buttér:
  • 1/2 stick saltéd buttér - room témp
  • 2 tbsp balsamic glazé (séé noté 1)
For thé Stéak:
  • 2 x 10oz Ribéyé/Néw York Strip/filét mignon stéaks (10oz/300g éach)
  • 1 tsp salt
  • 1 tbsp végétablé oil
  • choppéd frésh parsléy for garnish

Instructions

Start by making thé buttér:
  1. Blénd thé room témpératuré buttér and thé balsamic glazé togéthér until wéll combinéd.
  2. Spoon thé buttér into a rough log shapé on a piécé of plastic wrap. Caréfully roll thé plastic wrap around thé buttér, thén pinch thé énds togéthér and kéép rolling it tight until you havé a nicé tight log, or just chill in thé bowl. (séé noté 2)
  3. Placé in thé réfrigérator to chill.
To cook thé stéak:
  1. Také thé stéaks out of thé réfrigérator for at léast 30 minutés béforé planning to cook.
  2. Placé a skillét ovér a high héat and léavé it to gét smoking hot.
  3. ......
  4. ......
  5. ......



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