1/2 cup balsamic vinegar
1/2 cup Merlot wine
2 teaspoons minced garlic
2 dashes gluten-free soy sauce
4 teaspoons honey, or more to taste
8 tablespoons butter, cut into small chunks
Slowly bring the balsamic vinegar, Merlot, garlic, soy sauce, and honey to a boil in a saucepan over medium-low heat. Reduce heat to low and simmer another 20 to 25 minutes; remove from heat and add the butter to the mixture, stirring to thicken as the butter melts.
Serve with steak.