Active Time

　　10 min

　　Total Time

　　30 min

　　Balsamic vinegar balances the richness and pepperiness of this steak. The Radishes with Tarragon Beurre Blanc would be a wonderful starter. Try green beans and the Crisp Rosemary Potatoes as side dishes.

　　

Ingredients

Makes 4 servings

　　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

　　

Step 1

Coarsely grind peppercorns with a mortar and pestle. Pat steaks dry and coat both sides with peppercorns, pressing to adhere. Season with salt.

　　

Step 2

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.

　　

Step 3

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.