Steak Au Poivre With Balsamic Reduction Recipes

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NEW YORK STEAK AU POIVRE WITH BALSAMIC REDUCTION



New York Steak Au Poivre with Balsamic Reduction image

Provided by theyadmin

Categories     Beef

Time 20m

Number Of Ingredients 4

4 ounces New York Steaks (4 8 ounces New York Steaks)
2 tbsps black peppercorns (2 tablespoons crushed black peppercorns)
3 tbsps unsalted butter (3 tablespoons unsalted butter)
0.5 cup balsamic vinegar (1/2 cup balsamic vinegar)

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



Steak au Poivre with Balsamic Reduction image

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

2 tablespoons whole black peppercorns
2 tablespoons dried whole green peppercorns
2 tablespoons Szechuan peppercorns
2 tablespoons whole coriander seeds
4 boneless New York strip (shell) steaks (about 6 ounces each; 1/2 inch thick), room temperature
Coarse salt
3 tablespoons extra-virgin olive oil
1/2 cup balsamic vinegar
1 ounce (2 tablespoons) unsalted butter

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



Rib-Eye Steak au Poivre with Balsamic Reduction image

Categories     Beef     Sauté     Quick & Easy     Vinegar     Steak     Gourmet

Yield Makes 4 servings

Number Of Ingredients 5

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

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



Rib-Eye Steak Au Poivre With Balsamic Reduction image

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

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

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.

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