Balsamic + Worcestershire + Red Wine, Need your Advice.

[Mylegsbig]

Hey guys - im cooking steak tonight and want to try this sauce, or marinade....

First of all what are the proportions if i want to mix these three?

I'm cooking 2 six ounce steaks.

Can i do like

1/3 cup worcester
1/3 cup balsamic
1/3 cup dry red wine

Or do they need to be in different proportions?

Also, im going to sear the steaks on the stove and then throw them in oven @ 425 to finish them, should i just reduce this over the burner instead of marinating the steaks in it? They are good cuts of meat.

How long do i reduce it? until it becomes syrupy?

thanks......

 

[Robo410]

well speaking as one who has used all three, worcester is something you add by the tablespoon or the shake not so much by the cup measure...so I would go easier there. THe red wine is fine by the cupfull, and the balsamic, depending on the quality, need not be more than a 1/4 cup.

Balsamic will reduce to a syryp quickly at the last minute. (a real good use for a silverstone pan!)

marinate is fine, dry the meat before searing or you will only "boil it" in the marinade

but if you have time to reduce, it would make a fine reduction, basted on after searing before going in the oven.

just my thought

 

[Andy M.]

Sounds like a good way to go.

 

[Brooksy]

Mix your worsty (I reckon about 1/4 cup) and red wine then add the balsamic, tasting as you go until you've added enough. Don't forget S&P.

BTW balsamic reduces to a very sweet syrupy sauce brilliant with butter and fresh sage leaves fried in the butter. Goes well with pasta.