Start by placing a large ziplock bag inside a bowl or pitcher to hold it upright. Add the balsamic vinegar, soy sauce, olive oil, minced garlic, rosemary, brown sugar, kosher salt, black pepper, and cayenne pepper into the bag. Close the bag and shake vigorously until all ingredients are well mixed. The combination of the balsamic vinegar’s tang and the brown sugar’s sweetness creates a balanced flavor profile.

Add your choice of steak to the marinade. A tender cut like ribeye or sirloin works wonderfully for this recipe. Seal the bag and massage it gently to ensure the steak is fully coated. Place the bag in the refrigerator for at least 6 hours to allow the flavors to seep into the meat. Longer marination (up to 24 hours) delivers even more robust taste.

Once the steak has marinated, remove it from the bag and pat it dry with a paper towel. This step ensures a good sear in the skillet. Allow the steak to come to room temperature for about 15 minutes before cooking, ensuring even heat distribution.

Heat a tablespoon of olive oil in a skillet over medium-high heat. Once the oil is shimmering, place the steak in the pan. Cook for about 3–4 minutes per side, depending on your preference for doneness. The marinade caramelizes beautifully, creating a rich, crispy crust that’s packed with flavor.

Remove the steak from the pan and allow it to rest on a plate for 5 minutes before slicing. This resting period helps lock in the juices, ensuring every bite is tender and satisfying.