New York Steak Au Poivre with Balsamic Reduction

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: 4

Author: Giangi Townsend

Ingredients

4 ounces New York Steaks 4 8 ounces New York Steaks
2 tbsps black peppercorns 2 tablespoons crushed black peppercorns
3 tbsps unsalted butter 3 tablespoons unsalted butter
0.5 cup balsamic vinegar 1/2 cup balsamic vinegar

Instructions

Pat dry the steaks and press the pepper evenly all around the steak. Season generously with salt and press it down with the pepper on the steak.
Heat 1 tablespoon butter in a 12’ heavy skillet over medium to high heat until hot but not smoking.
Cook the steak to desire doneness, turning once. Transfer steaks to a plate. Pour off all fat from skillet and add the vinegar to the skillet to deglaze by boiling and scraping up any brown bits. Reduce to about ¼ cup.
Remove from the heat and whisk in the remaining 2 tablespoons butter until melted.
Lightly season the sauce with salt and drizzle over the steaks.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.