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Steak with balsamic & thyme glaze and sauteed potatoes


  • Boil the potatoes in plenty of lightly salted water until halfway cooked (still raw in the centre.) Set aside to cool.
  • Then heat a thin layer of oil in a large non-stick pan and gently saute the potatoes until golden all over.
  • At the same time, heat a layer of fresh oil in another large pan and cook the steaks until just sealed on each side. Remove and season.
  • Then add the onion and garlic to the pan and cook until softish. Pour in the balsamic and reduce, before adding the stock and thyme.
  • Return the steaks to the pan and bring to a simmer. Then turn the heat down and cook the steaks to the desired degree, turning now and again.
  • When ready, remove the steaks and taste the sauce for seasoning. Add the butter to the pan and stir until melted. Remove the thyme stalks.
  • Place the steaks on individual plates, spoon plenty of the sauce over the top and serve with the potatoes alongside.


  • 12-16 chats (baby potatoes), peeled
  • olive oil
  • sea salt & freshly ground pepper
  • 4 x 180 gm porterhouse, rump or fillet steaks, trimmed of all fat & sinew
  • ½ red onion, finely chopped
  • 2 garlic cloves, crushed
  • ¾ cup balsamic vinegar
  • 2 cups beef stock
  • 4 thyme stalks
  • 1 knob unsalted butter

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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