Rib-Eye Steak Au Poivre With Balsamic Reduction
photo by LucyS-D
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 29.58 ml whole black peppercorns
- 4 (1360.77 g) boneless rib-eye steaks (b 3/4-inch thick)
- 14.79 ml vegetable oil
- 29.58 ml unsalted butter
- 118.29 ml balsamic vinegar
- salt
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.
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RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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