Recipe courtesy of Gourmet Magazine

Rib-Eye Steak au Poivre with Balsamic Reduction

  • Level: Easy
  • Total: 25 min
  • Prep: 5 min
  • Cook: 20 min
  • Yield: 4 servings
Save Recipe

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

  1. Coarsely grind peppercorns with a mortar and pestle. Pat steaks dry and coat both sides with peppercorns, pressing to adhere. Season with salt.
  2. 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.
  3. 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.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Steak au Poivre

Rib-eye Steak

Texas Oven-Roasted Beef Brisket

Pat's Famous Beef and Pork Chili

Beef Jerky

Jamie's Chili

Beef and Butternut Squash Stew

Sirloin Steak