New York Steak Au Poivre With Balsamic Reduction

1. 1

   Pat dry the steaks and press the pepper evenly all around the steak. Season generously with salt and press it down with the pepper on the steak.

2. 2

   Heat 1 tablespoon butter in a 12' heavy skillet over medium to high heat until hot but not smoking.

3. 3

   Cook the steak to desire doneness, turning once. Transfer steaks to a plate. Pour off all fat from skillet and add the vinegar to the skillet to deglaze by boiling and scraping up any brown bits. Reduce to about 1/4 cup.

4. 4

   Remove from the heat and whisk in the remaining 2 tablespoons butter until melted.

5. 5

   Lightly season the sauce with salt and drizzle over the steaks

* Per serving · 4 servings · Values may vary.

No additional tips available.