Rib-Eye Steak Au Poivre With Balsamic Reduction
- 2 tablespoons whole black peppercorns
- 4 boneless 3/4"-thk rib-eye steaks - (3/4 lb ea)
- 1 tablespoon vegetable oil
- 2 tablespoons unsalted butter
- 1/2 cup balsamic vinegar
- Salt to taste
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.
This recipe yields 4 servings.