Rib-Eye Steak Au Poivre With Balsamic Reduction

Total Time
Prep 5 mins
Cook 25 mins

From Gourmet magazine, this sounds simple and good.

Ingredients Nutrition


  1. Coarsely grind peppercorns with a mortar and pestle.
  2. Pat steaks dry and coat both sides with peppercorns, pressing to adhere.
  3. Season with salt.
  4. Heat oil with 1 tablespoon butter in a 12-inch heavy skillet over.
  5. moderately high heat until hot but not smoking.
  6. Reduce heat to moderate and cook steaks, 2 at a time, about 4 minutes on each side for medium-rare.
  7. Transfer steaks to a platter.
  8. Add vinegar to skillet and deglaze by boiling over high heat, scraping up brown bits.
  9. Simmer vinegar until reduced to about 1/4 cup.
  10. Remove from heat and whisk in remaining tablespoon butter until melted.
  11. Season sauce with salt and drizzle over steaks.
Most Helpful

4 5

The sauce is sweet and a nice contrast to the peppery steak.