Steak Au Poivre W/ Basil Butter #dinnerfortwo

• 12 cup unsalted butter, softened at room temperature
• 12 cup sweet basil, finely chopped
• 1 teaspoon garlic, finely minced
• 12 teaspoon lemon zest, freshly grated
• 12 teaspoon white pepper
• 1 pinch kosher salt
• 1 tablespoon whole black peppercorn
• 1 tablespoon whole dried green peppercorn
• 1 tablespoon szechuan peppercorns
• 1 tablespoon whole coriander seed
• 2 (6 ounce) boneless New York strip steaks, room temperature (1/2 inch thick)
• sea salt
• 2 tablespoons extra virgin olive oil
• 14 cup balsamic vinegar
• 1 tablespoon unsalted butter (you can never have enough butter)

1. For Basil Butter: In a bowl, combine the butter, basil, garlic, lemon zest, white pepper, and 1/2 teaspoons kosher salt and mash with a spoon until well combined.
2. Use plastic wrap to shape the basil butter into a log, tightening the ends as if it were a sausage.
3. Refrigerate until very firm.
4. The butter will keep in the refrigerator for up to two weeks or in the freezer for a month.
5. (yields about 1/2 cup).
6. For Steaks: Preheat oven to 400F Crush peppercorns and coriander with a mortar and pestle, or in a large Ziploc baggie with a rolling pin.
7. Spread onto a large dish or a baking sheet.
8. Season steaks with salt, and coat both sides with ground peppercorn mixture and pat into flesh.
9. Heat oil in an ovenproof skillet (preferably cast-iron) over medium-high heat.
10. Sear steaks until golden brown, about 2 minutes per side.
11. Transfer skillet to oven, and cook steaks about 6 minutes, for medium-rare.
12. Remove steaks from skillet, tent with foil and let rest for 10 minutes, reserving juices.
13. Meanwhile, wipe out skillet.
14. Add vinegar, and cook until reduced by half, about 5 minutes.
15. Swirl in reserved steak juices and plain butter.
16. To serve: Place steaks on serving dishes, pouring a bit of the pan sauce over each steak.Slice basil butter into 1/4-inch-thick coins and top each steak with 2.
17. Serve with Baked Herb Sweet Potato Fries.
18. Enjoy!

unsalted butter, sweet basil, garlic, lemon zest, white pepper, kosher salt, black peppercorn, peppercorn, szechuan peppercorns, boneless new, salt, extra virgin olive oil, balsamic vinegar, unsalted butter

Taken from www.food.com/recipe/steak-au-poivre-w-basil-butter-dinnerfortwo-519408 (may not work)