Grilled Steak balsamic Recipe

Juicy Grilled Steak Balsamic Recipe | Perfect Every Time

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As the sun sets, the smell of sizzling steak fills the air. It reminds me of my grandparents’ backyard. There, the grill was the heart of family gatherings. The perfect char and juicy tenderness bring back cherished memories and unite people like nothing else.

If you’re searching for the ultimate grilled steak balsamic recipe, your search ends here. This recipe is juicy and full of flavor. It’s the answer to your grilling dreams, and I’m excited to share it with you.

Key Takeaways

  • Flank steak is the perfect cut for this recipe, delivering bold flavor and a tender texture.
  • A balsamic-based marinade infuses the steak with irresistible sweetness and acidity.
  • Grilling over high heat sears the outside while keeping the inside juicy and pink.
  • Basting with the reduced balsamic sauce adds a glistening glaze and amplifies the flavor.
  • Resting the steak is crucial to lock in the juices for a truly mouthwatering bite.

Essential Equipment and Ingredients for Perfect Steak

Grilling a delicious steak is more than just picking a good cut of beef. You need the right tools and ingredients for the perfect taste and doneness. Let’s look at what you need for a great steak grilling experience.

Kitchen Tools and Grilling Equipment

You’ll start with the basics. A good grill, whether gas or charcoal, is essential. A meat thermometer is crucial to check the steak’s doneness. Also, sturdy metal skewers help with flipping and handling your steak.

Premium Cut Selection Guide

Choose premium cuts like New York strip or ribeye for the best flavor. These cuts are tender and well-marbled, making them juicy and flavorful. Opts for steaks that are 1-1/4 to 1-1/2 inches thick. This thickness ensures a nice sear and the right doneness.

Balsamic Marinade Components

A balsamic vinegar marinade can take your steak to the next level. It includes aged balsamic vinegar, olive oil, Worcestershire sauce, garlic, and fresh herbs like rosemary and thyme. This marinade adds flavor and tenderizes the meat.

grilling equipment

“The secret to a perfectly grilled steak is in the preparation – the right tools, the perfect cut, and a flavorful marinade.”

Grilled Steak Balsamic Recipe

Get ready to enjoy the perfect mix of juicy steak and tangy balsamic flavors. Our grilled steak balsamic recipe is a true delight. It’s perfect for both grilling experts and beginners.

To start, marinate the steak in a flavorful balsamic mix. Mix 3 minced garlic cloves, 1/2 cup olive oil, 1/4 cup balsamic vinegar, 1/4 cup soy sauce, 2 tablespoons lemon juice, 2 tablespoons light brown sugar, 1 tablespoon Dijon mustard, and 1/2 teaspoon red pepper flakes. Place your steak, like ribeye, in the mix and refrigerate for at least 2 hours. For even more flavor, marinate up to 24 hours.

When it’s time to grill, heat your grill to 450°F. Put the marinated steak on skewers, making sure they’re evenly spaced. Grill for about 5 minutes on each side, until it’s cooked to your liking.

To make the balsamic reduction sauce, boil the marinade and then strain it. This sauce will perfectly complement the grilled steak.

For whole steaks, dry them with paper towels and season with salt. Grill for 6-8 minutes total, flipping halfway through. Adjust the time based on your desired doneness.

Serve the grilled steak with the balsamic reduction sauce. Enjoy the perfect balance of savory and tangy flavors. This recipe will quickly become a family favorite!

IngredientAmount
Steak (Ribeye)2 steaks, 12-16 oz each
Garlic, minced3 cloves
Olive oil1/2 cup
Balsamic vinegar1/4 cup
Soy sauce1/4 cup
Lemon juice, fresh2 tablespoons
Light brown sugar2 tablespoons
Dijon mustard1 tablespoon
Red pepper flakes1/2 teaspoon
Grilled steak

The nutritional information per serving (8 oz) of the Ribeye steaks includes:

  • Calories: 388 kcal
  • Carbohydrates: 6 g
  • Protein: 24 g
  • Fat: 30 g
  • Saturated Fat: 9 g
  • Polyunsaturated Fat: 2 g
  • Monounsaturated Fat: 18 g
  • Cholesterol: 69 mg
  • Sodium: 646 mg
  • Potassium: 398 mg
  • Fiber: 1 g
  • Sugar: 4 g
  • Vitamin A: 44 IU
  • Vitamin C: 2 mg
  • Calcium: 29 mg
  • Iron: 3 mg

The balsamic marinade has the following nutritional information per serving:

  • Calories: 195 kcal
  • Carbohydrates: 7 g
  • Protein: 1 g
  • Fat: 18 g
  • Saturated Fat: 2 g
  • Polyunsaturated Fat: 2 g
  • Monounsaturated Fat: 13 g
  • Sodium: 574 mg
  • Potassium: 56 mg
  • Fiber: 0.3 g
  • Sugar: 6 g
  • Vitamin A: 52 IU
  • Vitamin C: 2 mg
  • Calcium: 13 mg
  • Iron: 1 mg

Marinade Preparation and Timing

Creating the perfect balsamic marinade is key to juicy, flavorful grilled steak. Start by mixing balsamic vinegar, olive oil, Worcestershire sauce, minced garlic, and chopped green onions. Add salt, pepper, and a touch of honey for sweetness. For extra flavor, toss in some fresh rosemary leaves.

Creating the Perfect Balsamic Blend

The balsamic marinade is the base for rich, savory-sweet steak flavors. It combines vinegar’s acidity, oil’s richness, Worcestershire’s umami, and herbs’ aromas. This mix creates a balanced taste that elevates your steak.

Optimal Marinating Duration

For the best results, marinate your steak in the balsamic blend for at least 8 hours, or overnight. Thinner cuts like skirt or flank steak need only 2-4 hours. But tougher cuts like top sirloin or sirloin tip benefit from longer marinating. This allows the flavors to deeply penetrate the meat, making it tender and flavorful.

Temperature Considerations

When grilling, remove your steak from the fridge and let it warm up to room temperature. This ensures even cooking and keeps the meat juicy. Remember, marinating time and temperature are crucial for the perfect balsamic marinade, marinating time, and flavor infusion.

“Marinating sirloin steaks for a little over 8 hours resulted in tender and juicy steaks,” – Tammy Philips

balsamic marinade

Preparing Your Grill for Success

Getting the perfect grilled steak with balsamic marinade starts with good grill prep. Whether you’re using a gas or charcoal grill, setting up your grill right is key. It makes a big difference in how your steak turns out.

For a gas grill, heat it up to about 450°F. This high heat is crucial for searing the steak and keeping the juices in. If you’re using a charcoal grill, make a hot coal bed for the heat.

Before grilling, clean and oil the grates. This step stops the meat from sticking and ensures it cooks evenly. When the grill is hot and the grates are ready, it’s time to set up your cooking zones.

Split the grill into two zones: one for direct, high-heat cooking and another for indirect, lower-heat cooking. This lets you sear the steak on the direct heat, then move it to the indirect zone to cook it to your liking.

By spending time on grill prep, you’ll get the best setup for grilling your balsamic-marinated steak. With the right heat zones and a well-oiled surface, you’re set for a juicy, tasty grilled steak.

Mastering the Grilling Temperature Zones

Grilling the perfect steak needs you to know about temperature zones and techniques. To get that perfect sear and tender inside, you must learn direct and indirect heat management.

Direct Heat Technique

Begin by searing your steak over high, direct heat (450°F or higher). This initial heat blast will give you those great grill marks and a tasty crust. For thicker cuts, use this method for about 2-4 minutes per side to get that perfect sear.

Indirect Heat Method

After getting your desired sear, switch to indirect heat to finish cooking. For gas grills, turn off the burner(s) directly under the steak, creating a cooler zone. For charcoal grills, bank the hot coals to one side, leaving the other side free of direct heat. Close the lid to keep the temperature and cook the steak through without burning the outside.

Temperature Control Tips

  • Invest in a reliable meat thermometer to monitor the internal temperature of your steak.
  • Aim for a temperature range of 375°F to 450°F for optimal grilling conditions.
  • Avoid moving the steak too often, as this can disrupt the cooking process and prevent the development of a flavorful crust.

By mastering the balance between direct and indirect heat, you’ll get the perfect sear on the outside and a juicy, tender inside every time.

Steak DonenessInternal Temperature
Rare115°F to 120°F
Medium-rare120°F to 125°F
Medium130°F to 135°F
Medium-well140°F to 145°F

Remember, the key to mastering grilled steak is to pay close attention to the temperature zones and adjust your cooking techniques accordingly. With a little practice, you’ll be grilling steaks that are perfectly seared on the outside and juicy on the inside.

Perfect Timing and Doneness Levels

Getting the steak doneness just right is key for a delicious grilled steak balsamic. Start by grilling the steaks for 3-4 minutes on each side to get a good sear. Then, keep grilling and check the internal temperature with a meat thermometer often. This will help you reach your perfect doneness.

DonenessInternal Temperature
Rare115°F – 120°F
Medium-Rare120°F – 125°F
Medium130°F – 135°F
Medium-Well140°F – 145°F

The grilling time will vary depending on your steak’s thickness and your desired doneness. Thicker steaks might need a bit more oven time after grilling to get to the right temperature.

It’s important to let the steaks rest for 10 minutes before slicing. This helps keep them juicy and flavorful. With a bit of practice, you’ll get the hang of making perfectly grilled steak balsamic every time.

Creating the Signature Balsamic Reduction Sauce

To take your grilled steak to the next level, making a tasty balsamic reduction sauce is key. This sauce not only matches the meat’s savory taste but also adds a fancy touch to your meal.

Sauce Consistency Guidelines

Start by boiling the leftover marinade in a saucepan. Strain it to get rid of any solids, making it smooth and shiny. To make it thicker and syrupy, keep simmering until it’s halved. This will make the sauce rich and velvety, perfect for your steak.

Flavor Enhancement Tips

  • Stir in a pat of butter just before serving. The creamy richness will balance the balsamic’s tanginess.
  • Adding a splash of dry red wine to the reduction is a good idea. The wine’s acidity will mix well with the balsamic’s sweetness.
  • Finely chop fresh herbs like rosemary or thyme and stir them into the sauce. The aromatic notes will boost the overall flavor.

By following these easy steps, you’ll make a balsamic reduction that’s perfect for your juicy, steak sauce -worthy grilled steak. The flavor enhancement from this sauce will make your dish stand out.

Resting and Serving Recommendations

After grilling the resting steak to perfection, let it rest for 5 to 15 minutes before serving. This step is key. It lets the juices spread evenly, making each bite juicy and tender.

For a special touch, top your resting steak with herb butter. Mix softened butter with rosemary, thyme, parsley, garlic, and steak seasoning. This simple addition will make your dish stand out and impress your guests.

When serving, slice the resting steak against the grain for tenderness. Place the slices on a platter. Offer the balsamic reduction sauce on the side. Let your guests drizzle it over their steak as they like.

Steak DonenessInternal TemperatureCooking Time per Side
Medium-rare125°F3-4 minutes
Medium140°F4-5 minutes
Medium-well150°F5-6 minutes
Well-done155°F6-7 minutes

“Letting the steak rest is just as important as the cooking process. It allows the juices to redistribute, resulting in a more flavorful and tender final product.”

Conclusion

This grilled perfect grilled steak balsamic recipe is a mix of top cuts, a tasty marinade, and grilling skills. By following this guide, you can make a steak as good as a restaurant at home. It includes marinating, controlling the temperature, and resting the steak.

The balsamic recipe sauce adds a special touch to this dish. It makes the steak taste like a gourmet meal. You can change the ingredients and follow the detailed steps to make it your own.

Whether you’re experienced or new to grilling steak, this guide has everything you need. It teaches you how to make a perfect grilled steak every time. Just remember to follow the techniques and enjoy the delicious results of your hard work.

FAQ

What equipment and ingredients do I need for this grilled steak balsamic recipe?

You’ll need a grill, a meat thermometer, and skewers. Choose New York strip steaks or ribeyes, 1-1/4 to 1-1/2 inches thick. The marinade includes aged balsamic vinegar, olive oil, Worcestershire sauce, garlic, and fresh herbs like rosemary and thyme.

How do I prepare the balsamic marinade?

Mix balsamic vinegar, olive oil, Worcestershire sauce, garlic, green onion, salt, pepper, cayenne, and honey. Add fresh rosemary leaves. Marinate the beef in the refrigerator for 8 hours, tossing occasionally.

How do I prepare my grill for the perfect sear?

Preheat a gas grill to high heat (about 450°F). For charcoal, prepare hot coals. Clean and oil the grill grates. Set up two heat zones: direct, high heat for searing, and indirect, lower heat for cooking.

How do I achieve the perfect doneness when grilling the steaks?

Sear steaks at high heat (450°F) for 3-4 minutes per side. Then, move to indirect heat to finish cooking. Use a meat thermometer to check doneness: Rare (115°F-120°F), Medium-rare (120°F-125°F), Medium (130°F-135°F), Medium-well (140°F-145°F).

How do I make the balsamic reduction sauce?

Boil the marinade, then strain it. Simmer to thicken. Add butter or red wine for extra flavor. Use fresh herbs like rosemary or thyme for depth.

What are the best practices for resting and serving the grilled steak?

Let steaks rest for 5-15 minutes. Top with herb butter for extra flavor. Slice against the grain for tenderness. Serve with balsamic reduction sauce on the side.

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