Rib-Eye Steak au Poivre with Balsamic Reduction

Total Time:
25 min
Prep:
5 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

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.


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