New York Steak au Poivre with Balsamic Vinegar
Steak was requested last night. I had some wonderful New York steaks from our favorite place. The balsamic reduction is an adaptation from a Gourmet cookbook. The recipe is very easy to follow and fast to prepare. The sweet syrupy consistency of the reduction is a great balance with the piquant of the pepper which gives it an intense rich flavor. A definite repeat in our kitchen. French fries were in order, could not serve steak without them, and a small green salad. Bon Appetit!
Steak was requested last night. I had some wonderful New York steaks from our favorite place. The balsamic reduction is an adaptation from a Gourmet cookbook. The recipe is very easy to follow and fast to prepare. The sweet syrupy consistency of the reduction is a great balance with the piquant of the pepper which gives it an intense rich flavor. A definite repeat in our kitchen. French fries were in order, could not serve steak without them, and a small green salad. Bon Appetit!
- Carbohydrate 7.47964751970721 g
- Cholesterol 22.8975 mg
- Fat 8.74172000020834 g
- Fiber 0.841375001693575 g
- Protein 0.594007501147655 g
- Saturated Fat 5.50180700006263 g
- Serving Size 1 1 Serving (46g)
- Sodium 9.88250002383381 mg
- Sugar 6.63827251801364 g
- Trans Fat 0.609152000008947 g
- Calories 112 calories
Step-by-step
- 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.
Traditional steak au poivre relies on a heavy cream or cognac pan sauce, but this version departs from that classic heavy profile by using balsamic vinegar. Swapping dairy or spirit-based reductions for aged balsamic introduces a sharp acetic acidity that cuts directly through the rich fat of a New York strip. When substituting vinegars in pan reductions, avoid cheap white or distilled varieties because they lack the necessary residual sugars required for proper thickening. A standard balsamic vinegar contains enough natural glucose to reduce into a syrupy consistency without needing added starches or flour.
Crushing whole black peppercorns in a mortar and pestle rather than using pre-ground powder ensures the essential oils remain intact until cooking. Pressing the pepper firmly into the dry meat guarantees the crust adheres during the sear instead of shedding into the pan fat. Heat a heavy cast-iron or stainless steel skillet over medium-high heat until hot before introducing the meat. Achieving a deep exterior crust requires dry surfaces, so patting the steak thoroughly with paper towels before seasoning is non-negotiable.
Testing doneness without an instant-read thermometer requires tactile evaluation through the finger-press method. A rare steak feels soft and yields easily under light pressure, whereas a medium-rare steak offers a slight springiness similar to the muscle at the base of the thumb. Cook times vary based on thickness, but standard eight-ounce cuts typically require roughly three to four minutes per side for medium-rare execution. Let the cooked meat rest on a warm plate for at least five minutes before serving to allow internal juices to redistribute evenly through the muscle fibers.
Deglazing the hot skillet immediately after transferring the meat utilizes the fond left stuck to the bottom of the pan. Pouring the vinegar into a scorching pan will cause violent sputtering, so control the heat carefully during this phase. Whisking cold butter into the reduced vinegar off the heat creates an emulsion that thickens the pan sauce into a glossy finish. Seasoning this final reduction lightly with salt balances the intense concentration of the vinegar before drizzling it over the rested steaks.
