Ingredients:

  • 1.5-2 lbs (680-900g) Steak (Sirloin, Ribeye, or New York Strip, about 1-inch thick)
  • 3 cloves Garlic, minced
  • 1/4 cup (60ml) Balsamic Vinegar
  • 2 tablespoons (30ml) Olive Oil
  • 1 tablespoon (15ml) Soy Sauce (or Tamari for gluten-free option)
  • 1 teaspoon (5ml) Dijon Mustard (optional, for added tang)
  • 1 teaspoon (2g) Dried Rosemary or Thyme (or 1 tablespoon (5g) fresh, chopped)
  • 1/2 teaspoon (3g) Salt
  • 1/2 teaspoon (1g) Black Pepper, freshly ground
  • Balsamic Glaze (for drizzling)

Instructions:

  1. In a small bowl, whisk together all marinade ingredients until well combined.
  2. Place steak in a zip-top bag or shallow dish. Pour marinade over the steak, ensuring it's evenly coated. Seal the bag/cover the dish and refrigerate for at least 30 minutes, or up to 8 hours.
  3. Preheat oven to 400°F (200°C). Remove steak from refrigerator and let sit at room temperature for 15 minutes.
  4. Heat an oven-safe skillet (preferably cast iron) over high heat until smoking hot. Sear steak for 1-2 minutes per side, until deeply browned.
  5. If using oven-safe skillet: Transfer the skillet directly to the preheated oven. If not using oven-safe skillet: Transfer seared steak to a baking sheet. Bake to desired doneness: Medium-Rare: 8-10 minutes (130-135°F / 54-57°C), Medium: 10-12 minutes (135-145°F / 57-63°C), Medium-Well: 12-14 minutes (145-155°F / 63-68°C). Use a meat thermometer for accuracy.
  6. Remove steak from the oven and transfer to a cutting board. Tent loosely with foil and let rest for 5-10 minutes before slicing.
  7. Slice the steak against the grain and serve immediately. Drizzle with balsamic glaze (optional).