Recipes › Grilled › Grilled Balsamic Steak Recipe

Grilled Balsamic Steak Recipe

Recipe by Pedro M. A. Neves

This Italian-inspired grilled balsamic steak features premium beef marinated and basted with aged balsamic vinegar, garlic, and fresh rosemary. The result is a richly caramelized exterior with a tender, juicy interior infused with sweet and tangy notes. A simple yet elegant dish that brings rustic Italian steakhouse cooking to your outdoor grill.

Ingredients

• 4 ribeye or strip steaks, 200g (7 oz) each, 3 cm (1.25 inches) thick
• 120 ml (0.5 cup) aged balsamic vinegar
• 60 ml (0.25 cup) extra virgin olive oil
• 6 cloves garlic, minced
• 4 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon red pepper flakes
• 15 ml (1 tablespoon) honey
• Fleur de sel for finishing

Instructions

1. Combine balsamic vinegar, olive oil, minced garlic, rosemary, thyme, salt, pepper, red pepper flakes, and honey in a shallow dish. Whisk thoroughly until emulsified.

2. Place steaks in the marinade, turning to coat both sides thoroughly. Reserve 60 ml (0.25 cup) of marinade in a small bowl for basting. Allow steaks to marinate for 15 minutes at room temperature.

3. Preheat your grill to high heat (230°C/450°F). Clean and oil the grill grates to prevent sticking.

4. Remove steaks from marinade, allowing excess to drip back into the dish. Place steaks on the hot grill perpendicular to the grates.

5. Grill for 4-5 minutes without moving, allowing a dark crust to form. Rotate steaks 45 degrees and grill for another 2-3 minutes to create crosshatch marks.

6. Flip steaks carefully and repeat the grilling process on the second side (4-5 minutes, then rotated 2-3 minutes) for medium-rare doneness.

7. During the final 2 minutes of cooking, brush the reserved balsamic marinade onto the top surface of each steak using a pastry brush.

8. Transfer steaks to a warm plate or cutting board. Let rest for 4-5 minutes tented loosely with foil to retain heat and redistribute juices.

9. Finish with a light sprinkle of fleur de sel and crack of fresh black pepper just before serving.

Substitutions

• Use aged balsamic glaze (balsamico tradizionale) instead of regular balsamic vinegar for deeper, more concentrated flavor
• Substitute boneless ribeye with New York strip, sirloin, or porterhouse steaks of equal thickness
• Replace fresh rosemary and thyme with 1 teaspoon dried Italian herb blend
• Use honey alternative: 15 ml (1 tablespoon) balsamic reduction or 7 ml (0.5 tablespoon) maple syrup for vegan option

Tips

• Ensure steaks are brought to room temperature 20 minutes before grilling for even cooking from edge to center
• Do not move steaks excessively on the grill; allow the first side at least 4-5 minutes undisturbed to develop proper caramelization
• Use an instant-read meat thermometer: aim for 52-55°C (125-130°F) for medium-rare; remove steaks at 50°C (122°F) as they will continue cooking during rest
• Prepare the grill to high heat beforehand; a properly heated grill is essential for achieving the characteristic dark balsamic crust

In Italian culinary tradition, balsamic vinegar from Modena is prized for its sweet complexity and age; this recipe reflects the Northern Italian approach to grilled beef where bold, aged vinegars enhance rather than mask the meat's quality. Simple herb-forward preparations showcase the ingredient quality central to Italian cooking philosophy.

You might also like

Grilled Chicken Saltimbocca Recipe

38 min · Grilled

Grilled Garlic Butter Steak Recipe

35 min · Grilled

Grilled Italian Beef Kabobs Recipe

37 min · Grilled

Grilled Italian Chicken Skewers Recipe

42 min · Grilled