Father's Day Steak and Pan Sauce

I made up this pan sauce tonight and it was GOOD. Not just kind of good....double O, capitalized GOOD.

4 Ribeye Steaks - about 1 inch thick
1/2 cup balsamic vinegar
1/4 cup beef stock/broth or water
1 tsp mustard -- I used yellow, but I think brown or the "Poupon" would be even better
2 Tbsp brown sugar
Fresh ground Sea Salt and Freshly coarsely ground Black Pepper
olive oil

Add about 1 Tbsp of olive oil to a large skillet and heat over medium high heat. You want it HOT. Season both sides of the steak with salt and pepper--however much you like. When the pan is pretty darn hot, add the steak. Don't overcrowd the pan or it will steam instead of sear. I had to do 2 batches of 2 steaks each.

Now, don't touch the steak....Resist the urge. No, No....Hands off. Just leave it alone. It will get a nice sear and crust that keeps the juices in. After 6 minutes for medium rare or 7-8 for medium, flip it over. Then hands off. Don't touch for another 6 minutes for medium-rare, 7-8 for medium. Then take it out, sit it on a platter and don't touch. Let it rest for 10 minutes. It's carry-over heat will make it perfect and the juices will stay in the meat. Repeat for the other 2 steaks if they didn't fit.

After the steaks are done and resting, turn the heat to medium. Add stock/broth or water to pan to deglaze, scraping up the yummy brown bits. Add balsamic vinegar and brown sugar and stir for a couple of minutes until it thickens a bit. Then serve either poured over the steak or on the side for dipping.