Rib-Eye Steak Au Poivre With Balsamic Reduction

• 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

1. Coarsely grind peppercorns with a mortar and pestle.
2. Pat steaks dry and coat both sides with peppercorns, pressing to adhere.
3. Season with salt.
4. Heat oil with 1 tablespoon butter in a 12-inch heavy skillet over.
5. moderately high heat until hot but not smoking.
6. Reduce heat to moderate and cook steaks, 2 at a time, about 4 minutes on each side for medium-rare.
7. Transfer steaks to a platter.
8. Add vinegar to skillet and deglaze by boiling over high heat, scraping up brown bits.
9. Simmer vinegar until reduced to about 1/4 cup.
10. Remove from heat and whisk in remaining tablespoon butter until melted.
11. Season sauce with salt and drizzle over steaks.

whole black peppercorns, vegetable oil, unsalted butter, balsamic vinegar, salt

Taken from www.food.com/recipe/rib-eye-steak-au-poivre-with-balsamic-reduction-338517 (may not work)