NEW YORK STEAK AU POIVRE WITH BALSAMIC REDUCTION
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.
Nutrition Facts : Calories 115 kcal, Carbohydrate 8 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 9 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
STEAK AU POIVRE WITH BALSAMIC REDUCTION
A hot, crunchy peppercorn crust makes steak au poivre one of the best beef dishes ever created. Here, a blend of heat, aroma, and fruitiness is formed by three kinds of peppercorns: green,classic black, and Szechuan, with its woodsy tang.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Crush peppercorns and coriander with a mortar and pestle, or with the bottom of a heavy skillet. Spread onto a large dish or a baking sheet.
- Season steaks with salt, and coat both sides with ground peppercorn mixture by patting into flesh. Heat oil in an ovenproof skillet (preferably cast-iron) over medium-high heat. Sear steaks until golden brown, about 2 minutes per side. Transfer skillet to oven, and cook steaks about 6 minutes, for medium-rare.
- Remove steaks from skillet, and let rest for 10 minutes, reserving juices. Meanwhile, wipe out skillet. Add vinegar, and cook until reduced by half, about 5 minutes. Swirl in reserved steak juices, and the butter. Slice steaks, and serve with sauce.
RIB-EYE STEAK AU POIVRE WITH BALSAMIC REDUCTION
Steps:
- Coarsely grind peppercorns with a mortar and pestle. Pat steaks dry and coat both sides with peppercorns, pressing to adhere. Season with salt.
- 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.
- 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.
RIB-EYE STEAK AU POIVRE WITH BALSAMIC REDUCTION
Make and share this Rib-Eye Steak Au Poivre With Balsamic Reduction recipe from Food.com.
Provided by lazyme
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Coarsely grind peppercorns with a mortar and pestle.
- Pat steaks dry and coat both sides with peppercorns, pressing to adhere.
- Season with salt.
- 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.
- 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.
More about "steak au poivre with balsamic reduction recipes"
BALSAMIC STEAK AU POIVRE RECIPE | MYRECIPES
From myrecipes.com
5/5 (7)
Total Time 20 mins
Servings 4
Calories 236 per serving
- Heat a large cast-iron skillet over high heat. Pat steaks dry with paper towels; sprinkle steaks evenly with salt. Press peppercorns onto both sides of steaks. Add olive oil to pan; swirl to coat. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove steaks from pan; let stand 5 minutes. Cut each steak in half.
- While steaks rest, add shallots to pan; cook 1 minute or until almost tender. Stir in broth and vinegar, scraping pan to loosen browned bits. Bring to a boil; cook 2 minutes or until reduced by half. Remove from heat; stir in butter.
RIB-EYE STEAK AU POIVRE WITH BALSAMIC REDUCTION
From goldmedalwineclub.com
Servings 4
Total Time 38 mins
- Season with salt. Heat oil with 1 Tbs. butter in a 12-inch heavy skillet over moderately high heat until hot but not smoking.
- Reduce heat to moderate and cook steaks, two at a time, about 4 minutes on each side for medium-rare.
RIB EYE STEAK AU POIVRE WITH BALSAMIC REDUCTION RECIPE ...
From recipegoulash.com
RIB-EYE STEAK AU POIVRE WITH BALSAMIC REDUCTION – RECIPES ...
From recipenet.org
RIB-EYE STEAK AU POIVRE WITH BALSAMIC REDUCTION - THE ...
From cawineclub.com
RIB EYE STEAK AU POIVRE WITH BALSAMIC REDUCTION RECIPE
From crecipe.com
THE BITTEN WORD: STEAK AU POIVRE WITH BALSAMIC REDUCTION ...
From pinterest.com
BALSAMIC STEAK AU POIVRE RECIPE
From crecipe.com
RIB-EYE STEAK AU POIVRE WITH BALSAMIC REDUCTION
From mealplannerpro.com
STEAK AU POIVRE WITH BALSAMIC REDUCTION RECIPE | MARTHA ...
From marthastewart.netlify.app
BALSAMIC STEAK AU POIVRE RECIPE - FOOD NEWS
From foodnewsnews.com
STEAK AU POIVRE WITH BALSAMIC REDUCTION
From mealplannerpro.com
STEAK AU POIVRE WITH BALSAMIC REDUCTION- TFRECIPES
From tfrecipes.com
STEAK AU POIVRE WITH BALSAMIC REDUCTION RECIPE | EAT YOUR ...
From eatyourbooks.com
RECIPETHING - STEAK AU POIVRE WITH BALSAMIC REDUCTION
From recipething.com
FILLET STEAK WITH RED WINE RECIPE | VISIT A WINERY
From winevivino.com
RIB-EYE STEAK AU POIVRE WITH BALSAMIC REDUCTION RECIPE ...
From eatyourbooks.com
SIRLOIN STEAK WITH MERLOT-BALSAMIC REDUCTION
From pantryfed.com
NEW YORK STEAK AU POIVRE WITH BALSAMIC REDUCTION RECIPES
From tfrecipes.com
WINE TO SERVE WITH STEAK AU POIVRE | VISIT A WINERY
From winevivino.com
RIB-EYE STEAK AU POIVRE WITH BALSAMIC REDUCTION RECIPE ...
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love