Steaks with Balsamic Rosemary Butter
By lrad128
Ingredients
- 2 cups balsamic vinegar
- 2 teas black peppercorns
- 2 teas honey
- 2 tbl fresh chopped rosemary plus garnish
- 12 tblsp unsalted butter
- 1 teasp salt
Details
Preparation
Step 1
Combine the vinegar and peppercorns in a small saucepan and cook until reduced to 1/4 cup about 8-10 minutes. Remove peppercorns and whisk in honey and rosemary. Cool to room temperature.
Combine the mixture with butter and salt ina food processor and process until smooth. Scrape into a bowl and refrigerate for 30 minutes to set slightly.
Can be made one day in advance and stored in the fridge.
Grill steaks: remoe from fridge 20 minutes before grilling. Brush both sides wiht canola oil and season with salt and pepper. Grill 4-5 minutes on first side until golden brown and slightly charred. Turn over and continue to grill for 5-6 minutes for med rare; 7-8 for medium.
Tent for 5 minutes before slicing.
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