Name: Madagascar Black Pepper & Black Cherry Balsamic Steak
Prep time: 13 min
Cook time: 8 min
Total time: 13 min
Yield: 2 Steaks
Cuisine: American
Ingredients: 2 Steaks (Ribeye, Striploin, or Sirloin, about 1–1.25 inch thick); 1 TBSP Madagascar Black Pepper Olive Oil (plus more to finish); Sea Salt (to taste); 1–2 TBSP Black Cherry Dark Balsamic; Optional: Fresh Thyme or Rosemary

Madagascar Black Pepper & Black Cherry Balsamic Steak

Peter Bohane

Servings

2 Steaks

Prep Time

5 minutes

Cook Time

8 minutes

Calories

700

Cuisine

American

Ingredients

2 Steaks (Ribeye, Striploin, or Sirloin, about 1–1.25 inch thick)
1 TBSP Madagascar Black Pepper Olive Oil (plus more to finish)
Sea Salt (to taste)
1–2 TBSP Black Cherry Dark Balsamic
Optional: Fresh Thyme or Rosemary

Directions

Bring to Room Temp & Season: Remove steaks from the fridge 30 minutes before cooking. Pour on some Madagascar Black pepper Olive Oil, and season generously with sea salt on both sides. Skip added pepper.
Sear: Heat a cast iron or heavy pan over medium-high until quite hot. Add 1 TBSP Madagascar Black Pepper Olive Oil. Sear steaks 2–3 minutes per side until a rich crust forms. Add herbs during the last minute if using.
Finish Cooking: Lower heat slightly and cook to desired doneness, or finish in a 400°F oven for thicker cuts.
Rest: Remove steaks and rest for 8 minutes. This allows the steak to re-absorb moisture.
Finish: Slice steak against the grain. Drizzle Black Cherry Dark Balsamic lightly over the sliced steak or directly onto the plate.

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