Rib Eye Steak Au Poivre With Balsamic Reduction Recipes

STEAK AU POIVRE WITH BALSAMIC REDUCTION

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

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 CAPERS

Steps:

• In a small bowl, combine the black peppercorns with the garlic, cumin and 1 tablespoon of the olive oil.
• Rub this mixture all over the steaks and let stand at room temperature for 2 hours.
• In a large skillet, heat the remaining 1 tablespoon of olive oil until shimmering.
• Season the steaks with salt, add them to the skillet and cook over moderate heat until browned, about 4 minutes per side for medium rare.
• Transfer the steaks to a warmed platter and season again with salt.
• Discard the fat in the skillet.
• Add the wine and simmer over low heat until reduced to a syrup, about 2 minutes.
• Add the mustard, green peppercorns and capers in brine and stir once or twice.
• Remove the skillet from the heat and stir in the butter.
• Return the steaks to the skillet and turn to glaze with the sauce.
• Transfer the steaks to plates, sprinkle with the parsley and serve with afore mentioned dishes.

RIB EYE STEAKS WITH BALSAMIC VINEGAR GLAZE

Steps:

• Sprinkle steaks with salt and generous amount of pepper. Rub 1 teaspoon oil over bottom of heavy medium skillet. Heat skillet over medium-high heat. Add steaks to skillet and cook to desired doneness, about 4 minutes per side for rare. Using tongs, transfer steaks to plate; tent with foil to keep warm.
• Add remaining 2 teaspoons oil to same skillet. Reduce heat to medium-low. Add shallots and rosemary and cook for 2 minutes, stirring occasionally, Add vinegar and cook until reduced to glaze, stirring up browned bits, about 1 minute. Mix in juices from plate with steaks. Spoon glaze over steaks and serve.