Rib-Eye Steak Au Poivre With Balsamic Reduction - cooking recipe

Ingredients

2 tablespoons whole black peppercorns
4 (3/4 lb) boneless rib-eye steaks (b 3/4-inch thick)
1 tablespoon vegetable oil
2 tablespoons unsalted butter
1/2 cup balsamic vinegar
salt

Preparation

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.