Reverse-Seared Sirloin with Balsamic Glaze
Make Reverse-Seared Sirloin with Balsamic Glaze, an American dinner recipe with sirloin steaks, kosher salt, black pepper. It has about 55 min, about 700 calories per serving. Get ingredients, step-by-step instructions, nutrition estimates, FAQs, and Recipe Genius app tools.
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Reverse-Seared Sirloin with Balsamic Glaze is an American dinner recipe that takes about 55 min, makes 2 servings, has about 700 calories per serving. Use the ingredients and steps below, or open it in Recipe Genius for guided Cook Mode, timers, serving changes, and a shopping list.
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View on AmazonReverse-Seared Sirloin with Balsamic Glaze ingredients
- 2 each sirloin steaks
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 1 tbsp olive oil
- 0.5 cup balsamic vinegar
- 2 tbsp brown sugar
- 1 tbsp unsalted butter
How to make Reverse-Seared Sirloin with Balsamic Glaze
- Remove the 2 sirloin steaks from the refrigerator about an hour before cooking. Pat them very dry with paper towels to ensure a good sear later. Season both sides generously with 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper.
- Preheat your oven to a low temperature, specifically 225°F (107°C). Place the seasoned steaks directly on a wire rack set inside a baking sheet, ensuring air circulation.
- Roast the steaks in the preheated oven for 30-45 minutes. Cooking time will vary based on steak thickness; aim for an internal temperature of 110-115°F for medium-rare, or 120-125°F for medium, checking with an instant-read thermometer.
- While the steaks are roasting, prepare the balsamic glaze. In a small saucepan, combine 1/2 cup of balsamic vinegar and 2 tablespoons of brown sugar. Bring to a simmer over medium heat.
- Reduce the heat to low and continue to simmer the glaze, stirring occasionally, for 10-15 minutes, or until the liquid has thickened to a syrupy consistency and coats the back of a spoon. Remove from heat and stir in 1 tablespoon of unsalted butter for extra richness.
- Once the steaks reach their target internal temperature, remove them from the oven and carefully transfer them to a plate. Cover loosely with foil and let them rest for 10 minutes.
- While the steaks rest, heat a heavy-bottomed, oven-safe skillet (cast iron is ideal) over high heat for 5-7 minutes, until it is smoking hot. Add 1 tablespoon of olive oil to the hot skillet.
- Carefully place the rested steaks into the screaming hot skillet. Sear for 60-90 seconds per side, until a deep, dark, and crusty sear has formed. The high heat will create a beautiful crust without overcooking the interior.
- Transfer the seared steaks to a clean cutting board. Let them rest uncovered for another 5 minutes to allow any remaining juices to redistribute. This double resting process is key for a tender and juicy reverse-seared steak.
- Slice the steaks against the grain into thick slices. Drizzle generously with the warm balsamic glaze before serving immediately.
Reverse-Seared Sirloin with Balsamic Glaze FAQ
How do I make Reverse-Seared Sirloin with Balsamic Glaze?
Make Reverse-Seared Sirloin with Balsamic Glaze by gathering the ingredients below, following the step-by-step instructions, and checking that everything is cooked safely before serving.
What ingredients are in Reverse-Seared Sirloin with Balsamic Glaze?
The main ingredients include sirloin steaks, kosher salt, black pepper, olive oil, balsamic vinegar. The full ingredient list is included on this page.
How long does Reverse-Seared Sirloin with Balsamic Glaze take?
This recipe takes about 55 min, depending on prep speed and kitchen equipment.
How many calories are in Reverse-Seared Sirloin with Balsamic Glaze?
Recipe Genius estimates about 700 calories per serving. Nutrition is estimated, so use your own labels when precision matters.