Ingredients

2 tablespoons whole black peppercorns
4 (3/4-inch-thick) boneless rib-eye steaks (3/4 pound each)
1 tablespoon vegetable oil
2 tablespoons unsalted butter
1/2 cup balsamic vinegar
Salt

Directions

Coarsely grind peppercorns with a mortar and pestle. Pat steaks dry and coat
both sides with peppercorns, pressing to adhere. Season with salt.

Heat oil with 1 tablespoon butter in a 12-inch heavy skillet over moderately high heat until hot but not
smoking. Reduce heat to moderate and cook steaks, 2 at a time, about 4 minutes on each side for medium-rare.
Transfer steaks to a platter. Add vinegar to skillet and deglaze by boiling over high heat, scraping up brown
bits. Simmer vinegar until reduced to about 1/4 cup. Remove from heat and whisk in remaining tablespoon butter
until melted. Season sauce with salt and drizzle over steaks.