Seasoning "Balsamotto" aged for 4 years from Modena/Italy
Customer ReviewsWrite a review
I used Balsamotto on New York strip. Seared it on both sides and drizzled balsamotto on the steak and added slivered garlic. Popped it in a 210° oven till med rare. I basted the steak with the juices and OMG...it was incredibly delicious. I love all the products!!!
A slight balsamic taste on fine steak and other meats is a treat when done well, but not if the balsamic is too acidic and overpowers the other flavors. Tried this grape must only balsamic vinegar on a nice steak cooked restaurant style seared in my Lodge cast iron skillet and finished in a low temp oven, and man-o-man was that a great steak.