Are you ready for a steak that's so tender and flavorful it will make your taste buds dance? Look no further than this delicious Baked Garlic Balsamic Steak!
Balsamic vinegar on steak works fantastic! All you need are a few simple ingredients to cook up a steak recipe that satisfies, every time!
Balsamic steak combines the savory flavor of garlic with the sweet and tart flavors of balsamic vinegar to make a steak marinade that's irresistible.
This easy baked steak recipe is sure to be a hit at any dinner table! So get ready to impress your family or guests with this tasty treat.
The flavors in this balsamic vinegar steak was inspired by my slow cooker balsamic pot roast and goes great with volcano potatoes and air fryer green beans!
Why You Will Love this Recipe
- Easily cook up a restaurant-quality steak at a fraction of the cost!
- Steak with balsamic vinegar works great for special occasions or to serve guests.
- The flavors of the balsamic vinegar, garlic, thyme, and caramelized onions make an amazing contrast to the richness of the steak.
- Oven steak comes out perfectly! Cooking seared steak in the oven creates a steak with a wonderfully crisp exterior while maintaining its juicy interior.
You'll only need a few simple ingredients for both this simple balsamic vinegar steak. Let's take a look at the main ones:
- Steaks: You want to choose two 1-inch thick steaks that weigh about one pound total. Really any steak will work as long as it's at least an inch thick and contains a nice bit of marbling.
- Balsamic vinegar:
- Garlic: Adds more umami flavor to the balsamic vinegar marinade for steak.
- White Onion: Use a fresh white onion to make the caramelized onions. You can also swap it out for a jar of caramelized onions to save some time.
- Thyme: This simple dry herb gives lots of flavors but you can also use rosemary, sage, parsley, or oregano.
- Sherry vinegar:
- Fat: We will be using extra virgin olive oil and salted butter to cook the caramelized onion. This combination gives them a better flavor.
These are the main ingredients you need. You'll find the complete list of ingredients along with amounts in the recipe card at the end of the post.
Substitutions and Variations
- Don't like onions? Your balsamic steak will still taste amazing!
- No Balsamic Vinegar? Substitutes won't have the same flavor but you can also use red wine vinegar, apple cider, beef broth, or Worcestershire sauce instead.
- Add Sauteed Mushrooms: They make a great addition to the caramelized onions or instead of them.
- Want a sweeter balsamic vinegar steak marinade? Add some honey or brown sugar to the balsamic mixture.
- Sprinkle with parmesan: Add some freshly grated Parmesan cheese to the top of the steak when serving. The rich umami flavor of the parmesan enhances the flavor of the steak.
How to Make the BEST Balsamic Steak
Gather up all your ingredients and let's get started! This recipe is easy and doesn't take much time at all! The highlights are here, but you'll find the exact instructions in the recipe card at the end of the post.
- Season the steaks with salt.
- Add balsamic vinegar and garlic to both sides. Let the steak marinate for 30 minutes.
- Cook the onions and thyme in a skillet until caramelized.
- Sear the steak in a cast iron skillet on both sides.
- Transfer the steak to a baking dish and bake until it's cooked to desired temperature.
PRO TIP: If you prefer a bit crisper steak, broil it for a couple of minutes after baking to crisp up the outside.
- Remove the steaks from the pan and let them rest.
- Add the sherry wine and thyme to the caramelized onions.
- Serve up the balsamic marinated steak with the onion mixture and enjoy!
Leftovers: If you have steak left, wrap it tightly in plastic wrap and store for up to three days in the fridge or in the freezer for up to six months. It's a good idea to wrap in plastic and foil when storing in the freezer so it has more protection.
Reheat: Bring the steak to room temperature, then, fry or grill it over low heat until heated through.
Make Ahead: These steaks are best when served fresh. However, the caramelized onion mixture can be made up to 3 days in advance.
How to Use Leftovers: Steak doesn't always reheat great but you can also slice up the leftover steak and use it to make quesadillas, chop it up for nachos or a salad.
What to Serve with Balsamic Steak
- Potatoes: We love these air fryer hasselback potatoes with our steaks.
- Rice or grains: Instead of potatoes add on a simple rice or grain dish. Or something more elaborate like this instant pot cheesy broccoli rice.
- Veggie: Sauteed spinach and carrots or air fryer corn on the cob.
- Salad: Make a simple salad drizzled with this pesto salad dressing.
For more ideas of what to serve with your balsamic steak, check out what to serve with beef tenderloin. They will also go great with steak!
- Choose a good steak cut. Rib steaks, flank, sirloin, or hanger steaks work best because they have great fat and marbling to add flavor and keep your steak moist during the cooking process.
- Marinate for 30 minutes. Up to an hour is even better! The time allows the flavors to penetrate the meat deeper and improve the overall flavor of your end product.
- Always preheat your oven for best results.
- Sear the steak on both sides in a skillet over medium-high heat. Cook just long enough to brown each side.
- Allow the cooked steaks time to rest. At least five minutes if not 10 to ensure juicy results when slicing into it to eat.
After baking, move the oven rack close to your broiler and set your oven temperature to broil. Broil the steaks for 1-2 minutes per side. This step is optional but broiling helps brown and crisp up the top of the steak. Just be sure to watch carefully so that nothing burns.
The best cut of steak for baking is a ribeye, sirloin, flank steak, rib steak, hanger, bone-in, or boneless as they are better suited to stand up to the longer cooking time in the oven.
It is recommended to flip your steaks while baking them in the oven every 5-10 minutes so that both sides cook evenly and nothing burns.
More Easy Steak Recipes
Do you like steak? Here are some recipes you may also like to try.
Ready to get cooking? Remember that you can print this recipe if you would like.
Baked Garlic Balsamic Steak
- 2 rib steaks, flank, sirloin, hanger, bone in or boneless about 1 inch thick, 1-pound
- ⅓ cup balsamic vinegar
- 2-3 tablespoons garlic, minced
- ½ cup caramelized onions or 1 jar
- 1 ½ teaspoons thyme, dried
- 2 tablespoons sherry vinegar
- cooking spray as needed
- olive or another vegetable oil as needed
Homemade Caramelized Onions (if not using storebought)
- 1 large white onion
- 1 tablespoon extra virgin olive oil
- 1 tablespoon salted butter
- 2 teaspoons salt
- 2 tablespoons balsamic vinegar
Make Onions First if NOT using Store Bought
- Heat a frying pan over medium heat with 1 tablespoon olive oil. Slice the onions into ¼” thin strips
- Add to the pan and toss to coat in the oil. Cook 10 minutes.
- After 10 minutes, sprinkle with salt and add the butter. Stir every few minutes and cook for 15 more minutes.
- Deglaze the pan with balsamic vinegar.
Make Your Steaks
- In a small bowl combine balsamic vinegar and garlic. Salt your steaks with one-half teaspoon of salt on each side. Brush the balsamic vinegar mixture on top of both sides. Allow the steaks to sit for about 30 minutes.
- Preheat your oven to 400 degrees. In a small saucepan, over low heat, heat your caramelized onions and thyme. Stir periodically.
- Prepare a rimmed baking sheet with tinfoil and a rack, lightly coated in cooking spray. Set aside. Add some oil to a large skillet and place it over medium to medium high heat. Wait until the oil is shimmering or a drop of water flicked in it dances.
- Coat both sides of steak with balsamic mixture. Sear or brown steaks, about 3 minutes per side. Sear the sides as well if you can. After each steak is brown on all sides place it on your prepared baking sheet. If you have any of the balsamic mixture left brush it on top of the steaks before going into the oven.
- Bake for 5-6 minutes per side. Flip steaks once. If steaks are not cooked well enough at this point flip and check every 5 minutes until done. This next step is optional. Move oven rack close to your broiler and set your oven temperature to broil. Broil steaks for a minute or two per side. This will crisp the steaks up a bit on the outside. Delicious.
- Once steaks are cooked remove them from your oven and transfer them to a cutting board and allow them to rest for a few at least five minutes, if not ten.
- While the steaks rest, add the sherry vinegar and thyme to the caramelized onions. Taste it to see if you need some more salt, pepper or vinegar.
- Top the steak with a thin layer of the caramelized onions over top of the steak to serve or serve on the side. Both are delicious! Enjoy!
This post was originally published November 2016. It's been updated with new images and new content.
These steaks were enjoyed by all and I gave out your website to everyone so hopefully you gained some more fans! They all wanted your recipe We all wished we had more onions so I encourage everyone to double up if they like onions and these onions are exceptional. So good on the steak. Thx for another terrific recipe Karin Keep them coming ❤️❤️
Karin and Ken
Thank you for sharing this website with your friends. I’m so grateful! I’m so glad you loved the recipe. We do too. Hopefully you find some other recipes on this site that you enjoy just as much. All the best. Karin
What an incredible steak We all loved it The onions were a nice touch Next time we will make more because we all wanted more there just wasn’t enough unfortunately They’re so good Thanks for this recipe we will definitely be making it again Your the best 💕
Karin and Ken
I’m so glad to hear you enjoyed this recipe. We love those onions too! I can’t thank you enough for taking the time to let me know! You made my day. All the best. Karin