Balsamic-Marinated Rib Eye

Balsamic-marinated rib eye.

Serves | 4 |

  • ¼ cup olive oil
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp soy sauce
  • ¼ cup Worcestershire sauce
  • 2 Tbsp Dijon mustard
  • 1 Tbsp minced garlic cloves
  • 2 lb boneless rib eye
  • freshly ground black pepper
  • blue cheese compound butter

| Preparation | In a small mixing bowl, combine first 6 ingredients. Transfer marinade to a large plastic freezer bag. Place steak inside bag with marinade and remove as much air as possible before tightly sealing. Gently shake bag to cover steak in marinade on all sides. Marinate steak inside bag in refrigerator for at least 2 hours or ideally overnight.

Remove steak from refrigerator 30 minutes before ready to cook. Set oven to broil. Remove steak from bag and pat dry. Transfer to a plate and sprinkle with a little pepper.

In a cast-iron skillet over medium heat, add 1 tablespoon compound butter. Allow to heat until butter is sizzling, 1 or 2 minutes. Add steak to skillet and brown 30 seconds on each side. Transfer skillet to oven and broil 3 to 4 minutes on each side, or until internal temperature registers 130°F on a meat thermometer. Remove steak from oven and tent with aluminum foil for about 10 minutes before serving. Serve steak with a small dollop of blue cheese compound butter over top.

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Julia Calleo is a freelance photographer for editorial magazines including Feast. She is also a food and prop stylist at a commercial production studio and blogger in St. Louis.

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