The addition of the Espresso Balsamic gives the steak an amazing, rich flavor, that seals in the juices and keeps the steak nice and tender.
- 4 Steaks (your favorite cut)
- Approx 3/4t – 1t per lb of meat The Olive Grove’s Toomey Gourmet Seasoning Blend
- 1/2 C The Olive Grove’s Espresso Balsamic Vinegar
- 1/2 C Blue cheese crumbles (optional)
Season steaks on both sides with Toomey’s seasoning blend. This is a salt and pepper blend, so you don’t want to overdo the salt. A good rule of thumb is about 3/4t – 1t per pound of meat. In a large bowl, place the steaks and pour the balsamic over them making sure to coat. Refrigerate for 1 hour. Remove, flip the steaks and let them sit for 1 more hour at room temperature. You may refrigerate over night as well, just let them sit for 1 hour at room temperature before you begin to cook.
Heat the grill or cast iron skillet (either makes a fantastic steak). If using a skillet, drizzle with olive oil and let heat about 2 minutes. Place steaks on the heat source and drizzle with 1T of the reserved balsamic from the bowl. Once you flip the steaks, drizzle each with another 1T of balsamic and cook until you reach the desired doneness. Serve immediately.
Optional: With about 2 minutes left to cook, sprinkle steaks with blue cheese. The combination of blue cheese and espresso balsamic is amazing!