Ribeye Steak with Balsamic, Fig & Rosemary Reduction

This past Sunday, September 19th was my 1-year anniversary! It’s hard to believe it’s already been 1 year; time definitely flies. We decided to celebrate our anniversary on Saturday evening by going to the Washingtonian’s #6 best restaurant, 2941. We decided to do the 6-course tasting menu along with a wine pairing. This dinner was absolutely exquisite. I wanted to take pictures of all the food, but it just wasn’t the place to do so, not to mention I was completely preoccupied for 2 hours eating everything off my plate. The food was amazing and the wine pairings were superb. We had some delicious food including the following:
Corn Velouté
lump crab, jalapeño

Chestnut Ravioli
Robiola cheese, summer truffle, argan oil

Squab Breast
chestnut custard, butternut squash, huckleberry jus

Concord grape mousse glacé
fromage blanc panna cotta scented with rosemary

This was only 4 of the dishes that we had (we actually had more like 8 dishes because the concord grape mousse was a pre-dessert (whatever that means?), and we were also given a third surprise dessert for our anniversary. Overall, 2941 is a unique, French-inspired restaurant that uses local and seasonal ingredients. Not only did the food taste divine, the presentation was pristine. This was our first tasting menu experience, and it was definitely worth every penny. This may become our new anniversary tradition! Because our official anniversary was yesterday, we decided to get some nice steaks for dinner. I made these ribeye steaks with a balsamic reduction that I added fresh rosemary and dried figs too. The reduction pairs nicely with the peppery flavor of the steaks. I served the steak with some broccoli rabe that had been sauteed in olive oil, garlic, and red pepper flakes and then topped with parmesan cheese. This is the perfect dish for a special occasion!
  • 2 boneless rib-eye steaks (1 pound each)
  • ground peppercorns
  • sea salt
  • 3 dried figs finely chopped
  • 2 Tbsp fresh rosemary, finely diced
  • 1/2 cup balsamic vinegar


  1. Heat grill pan over medium heat until pan is sizzling
  2. Pat steaks dry and coat both sides with crushed peppercorns and salt, pressing to adhere.
  3. Cook each steak 6 minutes per side for medium and 4 minutes each side for medium-rare.
  4. Transfer steaks to a plate.
  5. Meanwhile, heat a saute pan over medium-high heat and add vinegar, figs, and rosemary and bring to a boil. Once sauce is boiling, lower heat and simmer for 5-7 minutes or until figs are soft and vinegar has reduced by half.
  6. Remove from heat and drizzle reduction over steaks.


Filed under Main Course

7 responses to “Ribeye Steak with Balsamic, Fig & Rosemary Reduction

  1. Wow dinner sounds exquisite! So glad you had an incredible meal while celebrating a whole year!

  2. Liss

    My mouth is watering! What a way to celebrate! Really glad you had a nice time.

  3. Mom Kenyon

    It sounds like your dinner at 2941 was amazing. These steaks look like they melt in your mouth. Congrats and many, many more food filled days.

  4. what a great way to celebrate!
    Ribeyes looks great!
    Happy Happy Anniversary!
    love and miss you both
    Aunt Karen

  5. the best restaurants usually serve super delicious foods at a very low price_

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