(Source: Gourmet, May 2000)
2 T whole black peppercorns
4 (3/4 inch thick) boneless rib-eye steaks
1 T olive oil
2 T unsalted butter
1/2 cup balsamic vinegar
1. Coarsely grind peppercorns using a mortar and pestle (or if you're like me and don't have a mortar and pestle...i know, the horror...use any old heavy object in your kitchen!).
2. Pat steaks dry, season with salt, and coat both sides with peppercorns, pressing to adhere.
3. Heat oil with 1 T butter in 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 per side for medium-rare.
4. Transfer steaks to a platter. Add vinegar to skillet and boil over high heat while scraping up brown bits. Simmer vinegar until reduced by 1/2.
5. Remove from heat and whisk in remaining T of butter until melted. Drizzle over steaks.
The picture may look like your typical steak...but trust me, it was excellent!