Black and Blue Moo

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Part of Icehewk's entry in Iron Chef SA 028:Balsamic Battle


  • 2 garlic cloves, minced
  • 1/4 C Onion, minced
  • 3/4 C Balsamic Vinegar
  • 2 T-bone steaks
  • 1/4 C Olive Oil
  • 2 TBSP Brown Sugar


Combine everything in a plastic Ziploc bag and marinate for 1-4 hours.


Oil and season the steak according to the GWS Official Charter. Put your cast-iron pan on your hottest burner, set to the highest heat. Let it heat for about five minutes.



Sear on both sides, about two and a half minutes on the first and two on the second. I had a hard time restraining myself from eating it right here.


Rest it five minutes, then plate, again, using your finest china.



Don’t worry, it was medium-rare. I marinated this steak for about twenty-four hours to see if there was any difference than four and there wasn’t much. The only difference is that the 24hr seemed to be juicier, making a nice crust more difficult to achieve. The vinegar gives it a nice tang and I definitely recommend it as a way to switch steak up.