Reviews (1) Add Rating & Review 15 Ratings 5 star values: 2 4 star values: 1 3 star values: 8 2 star values: 3 1 star values: 1 Martha Stewart Member Rating: Unrated 01/20/2016 It drives me crazy when this websites video's don't match the accompanying recipes.
Back to Steak au Poivre with Balsamic Reduction All Reviews for Steak au Poivre with Balsamic Reduction - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 4 mla104543_1009_001.jpg
Ingredients Ingredient Checklist 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
Gallery Read the full recipe after the video.
Recipe Summary Servings: 4 mla104543_1009_001.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
mla104543_1009_001.jpg
mla104543_1009_001.jpg
Ingredients
Ingredients
- 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
Directions
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.
Reviews (1)
Add Rating & Review 15 Ratings 5 star values: 2 4 star values: 1 3 star values: 8 2 star values: 3 1 star values: 1
Martha Stewart Member Rating: Unrated 01/20/2016 It drives me crazy when this websites video's don't match the accompanying recipes.
Reviews (1)
Add Rating & Review 15 Ratings 5 star values: 2 4 star values: 1 3 star values: 8 2 star values: 3 1 star values: 1
Add Rating & Review
15 Ratings 5 star values: 2 4 star values: 1 3 star values: 8 2 star values: 3 1 star values: 1
15 Ratings 5 star values: 2 4 star values: 1 3 star values: 8 2 star values: 3 1 star values: 1
15 Ratings 5 star values: 2 4 star values: 1 3 star values: 8 2 star values: 3 1 star values: 1
5 star values: 2 4 star values: 1 3 star values: 8 2 star values: 3 1 star values: 1
Martha Stewart Member Rating: Unrated 01/20/2016 It drives me crazy when this websites video's don't match the accompanying recipes.Martha Stewart Member
Rating: Unrated 01/20/2016
It drives me crazy when this websites video’s don’t match the accompanying recipes.
Rating: Unrated
All Reviews for Steak au Poivre with Balsamic Reduction
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Steak au Poivre with Balsamic Reduction
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
