Rib-Eye Steak Au Poivre with Balsamic Reduction

Meat

INGREDIENTS

2 tablespoons whole black peppercorns
4 (3/4-inch thick) boneless rib-eye steaks (3/4 pounds each)
Salt
1 tablespoon vegetable oil
2 tablespoons unsalted margarine
1/2 cup balsamic vinegar

DIRECTIONS

1. Coarsely grind peppercorns with a mortar and pestle.

2. Pat steaks dry and coat both sides with peppercorns, pressing to adhere. Season with salt.

3. In a 12-inch skillet, heat oil with one tablespoon of the margarine over moderately high heat, until hot. Reduce heat to moderate and cook steaks about 4 to 6 minutes on each side.

4. Transfer steaks into pan and continue to cook in the oven until desired.

5. Add balsamic vinegar to skillet and deglaze, boiling over high heat while scraping up all of the brown bits. Simmer until vinegar is reduced to about 1/4 cup. Remove from heat and whisk in remaining margarine until melted

6. Season sauce with salt and drizzle over steaks.