Very easy, very delicious steak! Buy a really good cut of meat.

Rib-eye Steak au poivre with Balsamic Reduction Serves 4

2 Tblsp whole peppercorns

4 (3/4" thick) bonesless rib-eye steaks

1 Tblsp canola oil

2 T unsalted butter

1/2 c balsamic vinegar

Coarsely smash peppercorns with a mortar & pestle. If you don't have one, try making a packet of peppercorns in waxed paper or such, and smashing with a rolling pin. Pat steaks dry and coat both sides with peppercorns. Season generously with salt.

Heat oil with 1 Tblsp butter in skillet over moderately high heat. Reduce to moderate and cook steaks approximately 4 minutes/side for medium-rare. Transfer to platter.

Add vinegar and deglaze (scrape up all the delicious brown bits in the pan) over high heat. Simmer until reduced by half. Remove from heat and whisk in remaining 1 Tblsp butter. Season with salt if needed and drizzle over steaks.