Jun 24, 2011
Man, I love a good T-bone. It’s the ultimate steak, in a way, because it combines the strip loin and the filet in one handy cut (the two live in peaceful harmony on either side of the bone). The key ingredient here is the balsamic reduction, which penetrates the steak and gives it a bright, distinctive flavor. This dish goes well with mashed or roasted potatoes and grilled vegetables.
these days you can buy a product similar to balsamic reduction at
Italian grocery stores or in bigger supermarkets - it's called
crema, and works nicely.)
2 T-bone steaks, 16 to 20 oz | 500 to 600 g each and about 2 inches | 6 cm thick
1 Tbsp | 15 mL chopped fresh rosemary
2 cloves garlic, smashed or pushed through a press
1/3 cup | 75 mL balsamic reduction (see recipe below)
¼ cup | 50 mL finely chopped parsley
kosher salt and pepper
extra virgin olive oil
Take the steaks out of the fridge and put them in a nonreactive dish. Season them with salt and a pinch of cayenne on both sides. Evenly spread the rosemary and garlic over the steaks. Set aside half of the balsamic reduction and drizzle the rest over the steaks, turning them to coat both sides. Refrigerate the steaks, uncovered, for at least 2 hours or overnight, turning them once or twice.
Prepare your grill for direct medium heat. Grill the steaks 4–6 minutes per side, or until they have an internal temperature of 125°F | 52°C.
Remove them from the grill and let them rest, loosely tented in foil, for about 5 minutes. Using a paring knive, carve the steaks from the bone and slice them into 1⁄2-inch | 1 cm slices. Divide the slices between 4 plates and drizzle them with the remaining balsamic reduction. Finish them with a sprinkle of salt, a grinding of pepper, some chopped parsley, and a drizzle of olive oil.
This incredible, tangy, sweet, rich syrup has a multitude of uses. It supercharges any vinaigrette. It’s great in marinades (or as a simple marinade on its own), and you can even drizzle it on ice cream or fruit.
Pour a 10 oz | 300 mL bottle of cheap balsamic vinegar (you could use more or less as your need dictates; this is just a handy amount to prepare) in a small saucepan and bring it to a boil over medium-high heat. Cook it at a gently rolling boil, watching it carefully, until the vinegar has reduced to about 1/3 its original volume (10–15 minutes). When it’s ready, it should be a thick syrup that coats the back of a spoon. Set it aside to cool. Transfer it to a squeeze bottle and store it in a cool, dry place. It keeps indefinitely.