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Grilled Balsamic Ribeye Recipe

Recipe by Pedro M. A. Neves

This Italian-inspired grilled balsamic ribeye celebrates the perfect marriage of tender beef and the deep, complex sweetness of aged balsamic vinegar. The marinade infuses the meat with garlic, rosemary, and a glossy balsamic reduction that caramelizes beautifully on the grill. A restaurant-quality steak that captures the essence of Tuscan simplicity and sophistication.

Ingredients

• 4 ribeye steaks, 300g (10.5 oz) each, 4 cm (1.5 inches) thick
• 120 ml (1/2 cup) aged balsamic vinegar
• 60 ml (1/4 cup) extra virgin olive oil
• 6 cloves garlic, minced
• 3 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 teaspoon black pepper, freshly ground
• 1.5 teaspoons sea salt
• 30 ml (2 tablespoons) balsamic vinegar (for finishing)
• 15 g (1 tablespoon) unsalted butter
• Fleur de sel for garnish

Instructions

1. Combine 120 ml balsamic vinegar, olive oil, minced garlic, rosemary sprigs, thyme, and black pepper in a bowl. Whisk thoroughly to emulsify.

2. Pat the ribeye steaks dry with paper towels. Season both sides generously with sea salt.

3. Place steaks in a shallow dish and pour the balsamic marinade over them, turning to coat all surfaces. Let rest for 10-15 minutes at room temperature.

4. Preheat grill to high heat (200°C / 400°F). Oil the grill grates with a high-heat oil using a folded paper towel and tongs.

5. Remove steaks from marinade, allowing excess liquid to drip back into the dish. Reserve the marinade. Place steaks on the grill and cook for 4-5 minutes without moving.

6. Flip steaks and cook for another 4-5 minutes for medium-rare (internal temperature 52-55°C / 125-130°F). For medium, cook 5-6 minutes per side.

7. In a small saucepan over medium heat, warm the reserved marinade with butter until it reduces to a glossy sauce, about 3-4 minutes. Remove from heat.

8. Transfer steaks to a warm plate and rest for 5-7 minutes. This allows the juices to redistribute throughout the meat.

9. Drizzle the warm balsamic reduction over each steak. Finish with a light sprinkle of fleur de sel and freshly cracked black pepper.

Substitutions

• For alcohol-free: replace balsamic vinegar with red wine vinegar combined with 1 teaspoon honey and omit the reduction step, serving with a simple pan sauce instead
• For white meat alternative: use 5 cm (2 inch) thick pork chops or chicken breasts, reducing cook time to 3-4 minutes per side
• For leaner cut: substitute sirloin steak (5 cm thick), maintaining the same marinade and cooking method
• For non-dairy: omit butter from the reduction and whisk in 15 ml (1 tablespoon) additional olive oil instead

Tips

• Bring steaks to room temperature 20-30 minutes before grilling for even cooking and better browning
• Use a meat thermometer to achieve perfect doneness: 52°C (125°F) for rare, 57°C (135°F) for medium-rare, 63°C (145°F) for medium
• Do not flip steaks repeatedly; flip only once for a proper crust and optimal caramelization
• Reserve a portion of the balsamic marinade before adding raw meat to use for the finishing sauce without food safety concerns

Balsamic vinegar is a treasure of Emilia-Romagna in northern Italy, particularly the Modena region, where it has been produced for over 1,000 years. Pairing this deeply complex vinegar with prime beef reflects the Italian philosophy of letting high-quality ingredients shine through simple, respectful preparation—a cornerstone of cucina italiana.

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