Grilled T-Bone Steak With Balsamic Glaze - cooking recipe

Ingredients

4 None aged beef T-bone steaks
3 tbsp olive oil
4 sprigs rosemary
4 cloves garlic, thinly sliced
2 tbsp extra virgin olive
1/2 cup beef stock
2 tbsp balsamic vinegar

Preparation

Marinate the steaks in the olive oil, rosemary and plenty of black pepper for 30 mins at room temperature (or longer in the refrigerator; return the steaks to room temperature 30 mins before cooking).
Place the sliced garlic and extra virgin olive oil in a small saucepan on low heat. Cook very gently for 10 mins until garlic is tender and just starting to brown. Add the stock; cook on medium heat until reduced by half. Remove from the heat.
Heat a grill pan on high heat or preheat the grill to medium-high. Cook the steaks to medium-rare; do not overcook. Transfer steaks to a heated platter and generously season both sides with salt. Let rest for 5 mins.
Slice the steaks into two large chunks on either side of the bone, then into thick strips. Return to the platter with the bones. Pour any pooled juices into the pan with the garlic and stock.
Return the sauce to a simmer. Add the balsamic vinegar. Spoon over the steaks and serve.