4steaks, such as filet mignon, rib eye, etc.(5 to 7 oz. each)
salt and pepper, to taste
4ouncesgoat cheese, sliced into 4 thick slices
chopped parsley, to garnish (optional)
Instructions
In a saucepan, bring the balsamic vinegar to a boil. Stir occasionally for 15 to 20 minutes, until the vinegar has reduced by about a third and is syrupy. Don’t let it burn! Babysit it. Once syrupy, turn the heat to low and leave it on the stove.
Preheat grill on high heat.
Generously salt and pepper both sides of each steak.
Add the steaks to the grill and cook for 2 to 3 minutes. Flip and cook for another 2 to 3 minutes. Cooking time will depend on the size of your steaks and how well done you like them. Add the goat cheese for the last minute of grill time, so that it melts slightly.
Remove steaks from the grill and let rest for about 3 minutes before serving.
Drizzle each steak with warm balsamic reduction. Sprinkle with chopped parsley, if desired.
Serve with fresh cherry tomatoes and corn on the cob, if desired.
Notes
Nutrition information is calculated for 6 oz. ribeye steaks.