1/2teaspooneach kosher salt and freshly ground black pepper
1/2Tablespoonvegetable or canola oil
1/4cupbalsamic vinegar
1/4cupdry red wine
Instructions
About 45 minutes before cooking, remove steaks from refrigerator and pat dry on all sides. Season both sides with salt and pepper. Let rest at room temperature.
When ready to cook, add oil to a large nonstick skillet over medium-high heat. Pat all sides of steak dry again. Place steaks in the hot pan and cook for 2 minutes on each side, or until browned.
Reduce heat to medium-low, and add balsamic vinegar and red wine with steaks. Cover and cook for 3 minutes on each side, basting with sauce when you turn the meat over.
Remove steaks to two warmed plates and let sit for 5 minutes. Just before serving, spoon balsamic glaze over each steak.