Rib-eye steak au poivre with balsamic reduction (recipe)

Rib-eye steak au poivre with balsamic reduction (recipe)
Name	Rib-eye steak au poivre with balsamic reduction
Ingredients	Whole black peppercorns • Unsalted butter • Salt
Cooktime (in hours)	0.416666667
Preptime (in hours)	0.083333333
Totaltime (in hours)	0.5
Keto friendliness	Keto friendly
Calories	1013.1
Fat	84.2
Protein	59.6
Carbohydrate	0
Fiber	0
Net carbohydrates	0
Sugar	0
Saturated fat	34.7
Cholesterol (mg)	246.6
Sodium	191.3
Servings	4
Reviewaggregate

Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Rib-eye steak au poivre with balsamic reduction (recipe) is a keto friendly food item with net carbohydrates of about zero per serving.
Rib-eye steak au poivre with balsamic reduction (recipe) image(external)

Recipe instructions

1. Coarsely grind peppercorns with a mortar and pestle.
2. Pat steaks dry and coat both sides with peppercorns, pressing to adhere.
3. Season with salt.
4. Heat oil with 1 tablespoon butter in a 12-inch heavy skillet over.
5. moderately high heat until hot but not smoking.
6. Reduce heat to moderate and cook steaks, 2 at a time, about 4 minutes on each side for medium-rare.
7. Transfer steaks to a platter.
8. Add vinegar to skillet and deglaze by boiling over high heat, scraping up brown bits.
9. Simmer vinegar until reduced to about 1/4 cup.
10. Remove from heat and whisk in remaining tablespoon butter until melted.
11. Season sauce with salt and drizzle over steaks.
    
    Food tags
    Meat,

Rib-eye steak au poivre with balsamic reduction (recipe) details

Time:
Prep Time in Hours and Mins:30M

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