Ingredients 2 – ¾-inch-thick boneless rib eye steaks (about 6 ounces each) 3 t olive oil ⅓ c chopped shallots 2 t chopped fresh rosemary 3 T Sparrow Lane 15-year Balsamic Vinegar Instructions Sprinkle steaks with salt and generous amount of pepper. Rub 1 t oil over bottom of heavy medium skillet. Heat skillet overContinue reading “Rib-Eye Steaks with Balsamic Reduction”
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Pork “Prime Rib” and Orange Blackberry Balsamic Reduction Sauce
Slow-roasted pork gets a bold finishing touch from a glossy blackberry-orange reduction, with rosemary and shallot bringing savory depth to the sweet, tangy sauce.