Tuesday, February 28, 2012

Peppercorn Crusted Steak with a Balsamic Vinegar Reduction

hello to my meat-eating friends! this quick and easy recipe is easy to change depending on sweet to tart preference. serve it up with home-made french fries, or mashed potatoes. 

what you'll need:
heavy cast-iron skillet (tester approved: Lodge Cast Iron)
olive oil
medium boneless steaks (1 per person)
cracked peppercorns (any variety will do)
unsalted butter
1 and 1/2 cups aged balsamic vinegar (or more depending on preference) 

preheat the oven to 400 degrees F.
rinse your steaks. pat with paper towels to ensure proper browning. 
salt to liking and cover with freshly crushed peppercorns (front and back).
brush a medium sized cast-iron skillet with 1 tablespoon of virgin olive oil. heat the skillet on medium until heat is evenly distributed. turn to low.
sear steaks 4 minutes on each side 

place the skillet in the oven and cook for 8-12 minutes depending on preference. set stakes aside to rest. reserve juices.

add balsamic vinegar to skillet. reduce by 1/2. add butter and let simmer for 2 minutes.

drizzle over steak and serve!

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