- 2 (8-ounce) sirloin steaks, around 1 inch thick
- Kosher salt
- Freshly ground black pepper
- Sunflower or other neutral oil
- 1 sprig fresh rosemary
- 2 large garlic cloves, chopped
- ½ cup balsamic vinegar
The care that goes into a perfectly cooked sirloin can make even a simple meal feel special, which is what makes steak the ultimate date night food. One of our most memorable dates was at Rosebud Steakhouse in Chicago early in our relationship. We were putting on the ritz, spending our entire monthly dining budget on one meal at this old-money, rich-mahogany, leather-booth steakhouse. But the steak? Perfection. Ned is particularly fond of this recipe, where the balsamic reduction adds a kick of acidity to the rich and savory sirloin and we like to use fresh rosemary from our garden.
Season both sides of the steak with salt and a generous amount of pepper, and allow the steaks to come to room temperature before cooking.
Heat a frying pan over medium-high heat. Add enough oil to coat the bottom of the pan, and add fresh rosemary and garlic to season the oil. Add in the steaks when the pan is hot, keeping a bit of space between them. The steak should sizzle immediately when it hits the pan. Then lower the heat to medium.
Once the bottom of the steaks has formed a thick crust, 3 to 4 minutes, use tongs to flip and cook the steaks on the other side. Once the other side has formed a crust, use tongs to sear the sides. Cook the steaks to desired doneness. If your steak is browned but still needs to cook further, you can finish cooking in a preheated oven set to 400°F.
Allow the steak to rest on a cutting board for 10 minutes before serving or slicing. This allows the juices to settle and keeps the steaks moist inside. While the steaks are resting, prepare the balsamic reduction.
Add the balsamic vinegar to a small saucepan set over medium heat. Bring to a simmer and reduce until the mixture thickly coats the back of a spoon. This will take 3 to 5 minutes, depending on the width of your pan. Serve alongside or drizzle on top of the steaks.
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