NEW YORK STEAK AU POIVRE WITH BALSAMIC REDUCTION
Categories Sauce Beef Sauté Valentine's Day Kid-Friendly Quick & Easy Dinner Fall Spring Summer Winter
Yield 4 4
Number Of Ingredients 5
Steps:
- 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
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