Ingredients
4 8oz New York steaks
2 tablespoons crushed black pepper
Salt
3 tablespoons unsalted butter
½ cup balsamic vinegar
Preparation
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
