Best 6 Rib Eye Steak Au Poivre With Balsamic Reduction Recipes

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Indulge in a culinary masterpiece with our Rib-Eye Steak au Poivre with Balsamic Reduction recipe, a harmonious blend of flavors that will tantalize your taste buds. This dish features a juicy and tender rib-eye steak, expertly seasoned and seared to perfection, complemented by a rich and flavorful peppercorn sauce. The balsamic reduction adds a touch of sweetness and acidity, creating a perfect balance of flavors. This recipe is a symphony of flavors that will leave you craving for more.

In addition to the main course, we also offer a delightful collection of accompanying recipes to complete your meal. From the classic Béarnaise sauce, known for its velvety texture and tangy flavor, to the refreshing and zesty Chimichurri sauce, with its vibrant herbs and spices, these sauces will elevate your steak experience to new heights.

For a side dish that perfectly complements the richness of the steak, try our creamy and flavorful Mashed Potatoes. Made with fresh potatoes, butter, and milk, this classic dish is the ultimate comfort food. And for a touch of elegance, our Sautéed Asparagus with Garlic and Butter recipe provides a light and healthy accompaniment, with crisp-tender asparagus spears tossed in a savory garlic-butter sauce.

No meal is complete without a sweet ending, and our Chocolate Mousse recipe is the perfect indulgence. This classic French dessert features a rich and airy chocolate mousse, topped with a velvety chocolate ganache. It's a decadent treat that will satisfy your sweet cravings and leave you feeling satisfied.

So embark on this culinary journey and explore the flavors of Rib-Eye Steak au Poivre with Balsamic Reduction, accompanied by a selection of delectable sauces, sides, and a delightful dessert. Prepare to tantalize your taste buds and create a memorable dining experience that will leave you and your loved ones craving for more.

Let's cook with our recipes!

RIB-EYE STEAK AU POIVRE WITH BALSAMIC REDUCTION



Rib-Eye Steak au Poivre with Balsamic Reduction image

Categories     Beef     Sauté     Quick & Easy     Vinegar     Steak     Gourmet

Yield Makes 4 servings

Number Of Ingredients 5

2 tablespoons whole black peppercorns
4 (3/4-inch-thick) boneless rib-eye steaks (3/4 pound each)
1 tablespoon vegetable oil
2 tablespoons unsalted butter
1/2 cup balsamic vinegar

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



Rib-Eye Steak Au Poivre With Capers image

Maria Guarnaschelli always stirs a few capers into the sauce. This recipe is a favorite at Nick & Stef's Steakhouse. Food & Wine Magazine. Steaks must marinate for 2 hours - didn't allow for that. Serve with recipe #248469 and recipe #191100 & a fruity, peppery Washington State Syrah that will stand up to the steak's intense spice rub.

Provided by Manami

Categories     Steak

Time 30m

Yield 2 serving(s)

Number Of Ingredients 12

2 tablespoons black peppercorns, coarsely crushed
1 tablespoon minced garlic
2 teaspoons ground cumin
2 tablespoons extra virgin olive oil
2 rib eye steaks, cut 1 3/4 inches thick
sea salt
1/4 cup dry red wine
1 tablespoon grainy mustard
1 teaspoon brined green peppercorn, drained
1 teaspoon capers (in 1 teaspoon of their brine)
1 tablespoon unsalted butter
1 teaspoon chopped parsley

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.

Nutrition Facts : Calories 214.8, Fat 20, SaturatedFat 5.6, Cholesterol 15.3, Sodium 132.9, Carbohydrate 3.8, Fiber 0.6, Sugar 0.5, Protein 1.1

STEAK AU POIVRE



Steak au Poivre image

When you flambé the Cognac for this steak au poivre recipe, make sure your pan is really hot and your eyebrows are out of the way.

Provided by Ludo Lefebvre

Categories     Bon Appétit     Steak     Pepper     Cognac/Armagnac     Shallot     Milk/Cream     Garlic     Rosemary     New Year's Eve     Dinner     Wheat/Gluten-Free     Valentine's Day

Yield 4 servings

Number Of Ingredients 11

2 (1 1/2-inch-thick) boneless rib eyes (about 14 ounces each)
5 tablespoons grapeseed or vegetable oil, divided
Kosher salt
3 tablespoons unsalted butter, divided
1 large shallot, finely chopped
1/4 cup plus 2 tablespoons cognac
1 cup heavy cream
2 teaspoons coarsely ground black pepper
1 tablespoon green peppercorns in brine
4 garlic cloves, crushed
4 small sprigs rosemary; plus more for serving (optional)

Steps:

  • Rub steaks all over with 1 Tbsp. oil and season generously with salt. Heat 2 Tbsp. oil and 1 Tbsp. butter in a medium saucepan over medium-low. Cook shallot, stirring often, until golden brown, 10-15 minutes. Remove from heat and carefully add 1/4 cup cognac. Bring mixture to a simmer over medium-low heat and cook, stirring occasionally, until cognac is reduced by half, about 5 minutes. Stir in cream and black pepper and bring to a simmer. Cook, swirling occasionally, until cream is slightly thickened, about 5 minutes; let cool slightly.
  • Transfer mixture to a blender and blend until smooth (or use an immersion blender directly in the pot). Add green peppercorns and pulse just to break up (do not blend completely). Return pepper sauce to saucepan; season with salt. Cover and set aside.
  • Heat remaining 2 Tbsp. oil in a large cast-iron skillet over high. Add steaks and cook, occasionally lifting steaks to allow hot oil to flow underneath, until a brown crust forms underneath, about 4 minutes. Turn steaks and cook until crust forms on the other side and an instant-read thermometer inserted into the thickest part registers 125°F for medium-rare, about 4 minutes. Transfer steaks to a cutting board and let rest 10 minutes. Reserve skillet.
  • Pour off all but 2 Tbsp. fat from skillet and return to medium-high heat. Place steaks, garlic, rosemary, and remaining 2 Tbsp. butter in skillet and cook, basting steaks with butter and turning halfway through, until butter is very fragrant and golden brown, about 1 minute. Increase heat to high. Lean safely away from pan, add remaining 2 Tbsp. cognac, and immediately tilt skillet toward flame to ignite cognac (if you have an electric stove or cognac doesn't ignite, it's okay). Cook, carefully shaking skillet, until flames die out, about 30 seconds. Transfer steaks back to cutting board and let rest 10 minutes.
  • While the steaks are resting, reheat pepper sauce over medium-low heat, stirring constantly, until warmed through.
  • Slice steak and spoon pepper sauce over top. Garnish with more rosemary sprigs if desired.

RIB EYE STEAKS WITH BALSAMIC VINEGAR GLAZE



Rib Eye Steaks with Balsamic Vinegar Glaze image

Categories     Sauté     Low Carb     Quick & Easy     Vinegar     Rosemary     Steak     Bon Appétit

Yield 2 Servings; Can Be Doubled

Number Of Ingredients 5

2 3/4-inch-thick boneless rib eye steaks or other tender beefsteaks (about 6 ounces each)
3 teaspoons olive oil
1/3 cup chopped shallots
2 teaspoons chopped fresh rosemary
3 tablespoons balsamic vinegar

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.

RIB-EYE STEAK AU POIVRE WITH BALSAMIC REDUCTION



Rib-Eye Steak Au Poivre With Balsamic Reduction image

Make and share this Rib-Eye Steak Au Poivre With Balsamic Reduction recipe from Food.com.

Provided by lazyme

Categories     Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

2 tablespoons whole black peppercorns
4 (3/4 lb) boneless rib-eye steaks (b 3/4-inch thick)
1 tablespoon vegetable oil
2 tablespoons unsalted butter
1/2 cup balsamic vinegar
salt

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.

BALSAMIC MARINATED SKIRT STEAK



Balsamic Marinated Skirt Steak image

For a just-right side dish, mix up our Basic Potato Salad, replacing the mayo with 1/2 cup olive oil and 1 tablespoon Dijon mustard.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 40m

Number Of Ingredients 7

1/2 cup balsamic vinegar
2 tablespoons light-brown sugar
2 garlic cloves, minced
1 teaspoon crushed dried rosemary
Coarse salt and ground pepper
1 1/2 pounds skirt steak, cut crosswise into 4 equal pieces
Oil, for grates

Steps:

  • In a resealable plastic bag or shallow dish, combine vinegar, sugar, garlic, rosemary, 1 teaspoon coarse salt, and 1/2 teaspoon pepper. Pierce meat all over with a fork; add to marinade, and turn to coat. Let marinate at room temperature at least 15 minutes, or cover and refrigerate up to 1 day.
  • Heat grill to high; oil grates. Remove steaks from marinade, allowing excess to drip off. Grill steaks 2 to 4 minutes per side for medium-rare. Transfer to a plate; cover loosely with aluminum foil, and let rest 5 minutes.

Tips:

- To ensure a flavorful and juicy steak, select a high-quality rib-eye steak that is at least 1 inch thick. - For the perfect medium-rare steak, cook the steak for 6-7 minutes per side in a hot skillet. - Use a meat thermometer to check the internal temperature of the steak, which should reach 135 degrees Fahrenheit for medium-rare. - Allow the steak to rest for 5-10 minutes before slicing, to allow the juices to redistribute. - For a more intense pepper flavor, use a variety of peppercorns, such as black, white, and pink peppercorns. - Make sure the balsamic vinegar is of good quality and has a thick, syrupy consistency. - Reduce the balsamic vinegar slowly over low heat, stirring occasionally, until it has thickened and reduced by half. - Serve the rib-eye steak au poivre with the balsamic reduction on top, along with a side of roasted vegetables or mashed potatoes.

Conclusion:

Rib-eye steak au poivre with balsamic reduction is a classic dish that is sure to impress your friends and family. With its tender and juicy steak, flavorful peppercorn crust, and rich balsamic reduction, this dish is a perfect example of how simple ingredients can come together to create something truly special. So next time you're looking for a special occasion meal, give this recipe a try – you won't be disappointed!

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