Rib-Eye Steak au Poivre with Balsamic Reduction

Rib-Eye Steak au Poivre with Balsamic Reduction
Photo by Romulo Yanes

Ingredients

  • 2 tablespoons whole black peppercorns
  • 2 tablespoons unsalted butter
  • ½ cup balsamic vinegar
  • 4 boneless rib-eye steaks
  • 1 tablespoon vegetable oil

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...

View full recipe at Epicurious

Comments


Best Wine Deals

See More Deals





Snooth Media Network