Rib-Eye Steak Au Poivre With Balsamic Reduction

Recipe by lazyme
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement