PAN-FRIED STEAK WITH BALSAMIC GLAZE
Kosher (coarse) salt
4 rib-eye steaks, about 1/2-inch thick
1 large shallot, minced
1/2 cup balsamic vinegar
3 tablespoons unsalted butter
Freshly ground black pepper
Sprinkle a large cast-iron skillet with kosher salt; heat over high heat for 10 to 15 minutes, then add steaks. Sear until the bottoms of the steaks are crusted brown, 2 to 3 minutes; turn steaks. Sear to desired doneness. Transfer to warm serving plates.
Add shallots to the pan; cook 30 seconds. Carefully add vinegar (it will boil and steam); boil until reduced to 2 tablespoons. Remove pan from heat, swirl in butter, and season with pepper to taste. Drizzle the sauce over the steaks and serve at once.