Rib-Eye Steak Au Poivre With Balsamic Reduction

1. 1

   Coarsely grind peppercorns with a mortar and pestle.

2. 2

   Pat steaks dry and coat both sides with peppercorns, pressing to adhere.

3. 3

   Season with salt.

4. 4

   Heat oil with 1 tablespoon butter in a 12-inch heavy skillet over.

5. 5

   moderately high heat until hot but not smoking.

6. 6

   Reduce heat to moderate and cook steaks, 2 at a time, about 4 minutes on each side for medium-rare.

7. 7

   Transfer steaks to a platter.

8. 8

   Add vinegar to skillet and deglaze by boiling over high heat, scraping up brown bits.

9. 9

   Simmer vinegar until reduced to about 1/4 cup.

10. 10

    Remove from heat and whisk in remaining tablespoon butter until melted.

11. 11

    Season sauce with salt and drizzle over steaks.

* Per serving · 4 servings · Values may vary.

No additional tips available.