• rib-eye or porterhouse
• 2 shallots
• ½ c beef stock
• ¼ c balsamic vinegar
• salt
• pepper
• 1 t butter
• extra virgin olive oil

Place pan on medium/medium-high heat. While pan is heating, rub the steak on both sides with salt and pepper to taste.

Remember that while most of the salt and pepper will fall off the steak during the cooking process, it will be incorporated into your sauce, so don't go overboard.

Coat the pan with olive oil. When the oil starts to smoke, put the steak in the pan. Resist the urge to move the steak around!

Depending on the cut, you will flip the steak over in about 4 minutes for medium-rare, and cook for another 4-5 minutes.

While the steak is cooking, finely dice the shallots.

When the steak is done, remove the steak from the pan and set it aside to rest. Do not cut into the steak until it has rested.

Put a pat of butter in the pan, and throw the shallots in. They should cook very quickly and may begin to stick to the bottom of the pan. Once they begin to brown, pour the vinegar over them and scrap the bottom of the pan clean (deglaze). Keep your face away from the pan and avoid the fumes during this part!

When the vinegar starts to thicken (should happen quickly), add the beef stock and stir. Allow mixture to simmer for 2-3 minutes. If you like a thicker sauce, you may add some arrowroot powder, but make sure to stir it in quickly and evenly.

Cooking time: 20 minutes

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