Steak must be tender, all agree. Traditional grilling or pan-frying achieves this with a rare center. The center is completely uncooked, while all too easily the outside can become overcooked and tough.

A braised steak is more uniform. It can be slight pink throughout, or just past this point. In either case it is uniformly tender.

We like to think that steak should be served sizzling from the fire. However, this particular steak, gently cooked in liquid, can be held 30 minutes. It does not dry out, and taste is little affected.

Corn pudding is a fine accompaniment. Cholent (slow-cooked lima beans and tomatoes) is also excellent.

Per person

Rinse steak in cold water. Cut the garlic clove in half and rub a cut surface over the steak.

Cover bottom of pan with balsamic vinegar. Bring to simmer and add steak.

Cover and simmer gently until done. Turn from time to time. This will take on the order of 15 or 20 minutes.

To detect end point requires a bit of care. The steak is done when the juices are no longer red. They will be pink, or just past pink.

Fortunately we are not dealing with a hard-cooked egg, and the meat may be cut into for viewing. Remember that the steak will continue to cook a couple of minutes after removal from the fire.

Do not overcook, or the steak will toughen.

Onions, if well-caramelized, enrich this dish nicely. (See Onion Section)