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Balsamic Vinegar on Steaks

BBQBluesStringerBBQBluesStringer Posts: 398
edited 6:46AM in EggHead Forum
I did a couple of fillets on the egg last night, seasoned only with olive oil, fresh ground salt and pepper. Earlier in the day I stumbled across a bottle of D.O.C aceto balsamica tradizionale de Modina aged 12 years. I decided to drizzle a couple of tablespoons of this precious viscous liquid over each steak. OMG, the marriage of flavors was astounding! I've tried it on the usual items; grilled salmon, strawberries, vanilla ice cream, crack between thumb and palm, but never on a steak. I have a new favorite thing![p]Caution. The real D.O.C. balsamic vinegars are very spendy. A 3.5 oz. bottle will cost you north of $100. However, you can get some vinegars at the gourmet stores for around $30 that would be indistinguishable from the consortium stuff when poured on a steak.


  • ChubbyChubby Posts: 2,956
    BBQBluesStringer,[p]Welcome to the party!![p]In my opinion...the best value(hands down) in Balsamics is....[p]agedbalsamic.jpg[p]I've tried many good ones over the years, but this gets you 95% of the way to the $80.00 per oz. experience....
    for a fraction of the price!![p]It's a little tough to find, but with the WWW not a
    problem anymore![p]Here's a couple Hanger steaks... seared, drizzled, and ready for action!![p]HangerSteak6.jpg[p]Evans

    I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
  • TRexTRex Posts: 2,714
    BBQBluesStringer,[p]You can also take a less pricey balsamic, reduce it down until a drop sits on your fingertip, let cool, then use as a marinade for beef tenderloin. Wow.[p]Cheers,[p]TRex
  • AlaskanCAlaskanC Posts: 1,346
    Evans - I still have about 1/4 of the bottle of Fattoria Estense (Gran Reserva) Balsamic vinegar that MMAX sent me in November. That stuff is incredible!!! I never appreciated good Balsamic until I tasted this stuff!! I take a swipe off the cork now & then just to taste I'm a loser.....
  • stikestike Posts: 15,597
    the pricey stuff is best as you said, on strawberries, and sparingly. i was tasting some straight from the sppon last night. by itself...[p]we use regular old stuff not on the steak itself, but on greens, with shaved parm, then the steak on top.[p]excellant, as you said. i'm almost afraid we are in a rut, because i don't do steaks any other way

    ed egli avea del cul fatto trombetta -Dante
  • BBQBluesStringer,
    If anyone's interested, the new Cooks Illustrated magazine has a really good article on Balsamics this month. They also review some of the affordable ones that are readily avaliable.

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