Rib-eye Steak Au Poivre With Balsamic Reduction

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 tablespoons whole black peppercorns
• 4 (3/4 lb) boneless rib-eye steaks (b 3/4-inch thick)
• 1 tablespoon vegetable oil
• 2 tablespoons unsalted butter
• 1/2 cup balsamic vinegar
• salt

Recipe

• 1 coarsely grind peppercorns with a mortar and pestle.
• 2 pat steaks dry and coat both sides with peppercorns, pressing to adhere.
• 3 season with salt.
• 4 heat oil with 1 tablespoon butter in a 12-inch heavy skillet over.
• 5 moderately high heat until hot but not smoking.
• 6 reduce heat to moderate and cook steaks, 2 at a time, about 4 minutes on each side for medium-rare.
• 7 transfer steaks to a platter.
• 8 add vinegar to skillet and deglaze by boiling over high heat, scraping up brown bits.
• 9 simmer vinegar until reduced to about 1/4 cup.
• 10 remove from heat and whisk in remaining tablespoon butter until melted.
• 11 season sauce with salt and drizzle over steaks.