- 2 Ribeye or New York Strip Steaks
- 1 White or Yellow Onion
- 2 Garlic Cloves, minced
- 2 Tablespoons of Balsamic Vinegar
- Chopped Parsley
- Kosher Salt
- Fresh Ground Black Pepper
- Canola Oil
Set steaks out and let them get to room temperature.
Pat the steaks dry with a paper towel.
Season each side of the steaks generously with Kosher salt and pepper, then add a little canola oil to each side as well.
Preheat the griddle to medium-high heat.
Add some oil and a tablespoon of butter to the griddle.
Add the onion, garlic, and mushrooms to the griddle.
Cook until the onions and mushrooms start to soften then add the balsamic vinegar. Turn the far right burner to low and move the onions and mushrooms over to the low heat.
Add your steaks to the griddle. Cook for a few minutes until you get a nice sear. Flip the steaks over and add a small pat of butter to the top of each steak.
Continue to cook until you reach the desired temperature.
Remove from heat and let the steaks rest for 5 minutes covered by tin foil (this step is very important).
Serve topped with the onions and mushrooms.
Rare – 135 °F / 57 °C
Medium Rare – 145 °F / 63 °C
Medium – 155 °F / 69 °C
Medium Well – 165 °F / 74 °C