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New York Steak Au Poivre with Balsamic Reduction

Course Beef
Cuisine French
Keyword balsaminc, New York steaks, poivre sauce
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Calories 115 kcal


  • 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


  1. 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.

  2. Heat 1 tablespoon butter in a 12’ heavy skillet over medium to high heat until hot but not smoking.

  3. 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.

  4. Remove from the heat and whisk in the remaining 2 tablespoons butter until melted.

  5. Lightly season the sauce with salt and drizzle over the steaks.

Nutrition Facts
New York Steak Au Poivre with Balsamic Reduction
Amount Per Serving
Calories 115 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 22mg7%
Sodium 9mg0%
Potassium 102mg3%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 4g4%
Vitamin A 290IU6%
Calcium 33mg3%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.