Rib-Eye Steak Au Poivre with Balsamic Reduction

• portions: 4 servings
• temps actif: 10 min
• temps total: 40 minutes

Ingrédients

2 tablespoons whole black peppercorns

4 (3/4-inch-thick) boneless rib-eye steaks (3/4 pound each)

1 tablespoon vegetable oil

2 tablespoons unsalted butter

1/2 cup balsamic vinegar

Instructions

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.