Rib eye au poivre with balsamic reduction

By duckieq

Ingredients

• 4 12oz rib eyes
• 2 t black peppercorns
• kosher salt
• 3 t unsalted butter
• 1 t vegetable oil
• 1/2 c balsalmic vinegar

Preparation

Step 1

1) pat steaks dry. coarsely crush peppercorns and press evenly into both sides of steak and season with 1t salt

2) heat 1 t butter and oil in skillet over mod. high heat. reduce to mod, add 2 steaks and cook turning once, 6-8 minutes. transfer to platter and cook remaining steaks.

3) pour off fat from skillet, add vinegar and deglaze. boil til reduced to 1/4 c. remove from heat and whisk in 2t butter until melted. lightly season sauce with salt and drizzle over steak