Makes 4 servings. Difficulty
1/2 Tablespoon olive oil 1/2 Tablespoon unsalted butter 4 8 oz. rib-eye steaks, trimmed of excess fat Salt and freshly ground black pepper 1/4 cup balsamic vinegar 1 teaspoon sugar 1 Tablespoon unsalted butter Italian parsley for garnish
In a large skillet heat the olive oil and butter over high heat. Season the steaks with salt and freshly ground black pepper. When the skillet is hot add the steaks to the skillet (you may need to do this in 2 batches - don’t overcrowd the steaks). Cook the steaks over high heat until deeply browned and medium-rare, about 4 minutes per side. Transfer the steaks to a platter and tent with foil to keep warm (the steaks will continue to cook as they rest).
Pour off the fat from the skillet. Add the balsamic vinegar and sugar and cook over medium heat, shaking the pan to disolve the sugar, until reduced slightly. Whisk in 1 tablespoon unsalted butter. Adjust seasonings to taste with salt and freshly ground black pepper.
Pour the vinegar sauce over the steaks and serve.
Serve these steaks with arugula and halved cherry tomatoes.