Rib-Eye Steak Au Poivre With Balsamic Reduction

Rib-Eye Steak Au Poivre With Balsamic Reduction
Rib-Eye Steak Au Poivre With Balsamic Reduction

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 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

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. This recipe yields 4 servings.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: