Let this simple yet elegant steak preparation carry you to the intimate neighborhood bistros of Paris. Succulent New York strip steak is lovingly charred, a sauce is quickly fixed of balsamic vinegar and butter. Viola! The steak is sauced.Tres bien!

Bistro Steak

1 1/2 pounds New York strip steak, cut into four pieces
1/8 teaspoon salt
1/8 teaspoon ground black pepper
2 shallots, peeled and minced
2/3 cup balsamic vinegar
2 tablespoons unsalted butter

1. Heat a large sauté pan over high heat. Season steaks with salt and pepper. When pan is very hot add steaks. Sear 2 to 3 minutes depending on desired doneness. Turn steak (to sear other side. See note).
2. Transfer steaks to serving plates. Return skillet to heat, add shallots to hot pan; reduce heat to low. Stir, scraping any brown bits from pan (about 1 minute). Add vinegar to skillet, bring to a low boil and cook, reducing by half.
3. Remove pan from heat, stirring in butter to melt. Pour over steaks; serve immediately.

Makes 4 servings.

*Note: Sides of steak will become very brown and stick to pan. Don't worry; this is supposed to happen. Pry off the steak with a spatula and keep going- it's going to be delicious!