Rib Eye Steak Au Poivre with Balsamic Reduction

Elevate your steak night with this gourmet Rib Eye Steak Au Poivre with Balsamic Reduction, a perfect harmony of bold flavors and luxurious textures. Coated in a peppercorn crust, these tender rib eye steaks are pan-seared to perfection and finished with a rich, velvety pan sauce made from caramelized drippings and cream. A tangy-sweet balsamic reduction, infused with fresh thyme and brown sugar, adds a sophisticated touch that beautifully balances the richness of the steak. Ready in just 40 minutes, this recipe is ideal for a romantic dinner or elegant entertaining, especially when paired with roasted vegetables or creamy mashed potatoes. Impress your guests (or yourself!) with this restaurant-worthy dish that’s surprisingly simple to make at home.

Nutriscore Rating: 55/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 2

Ingredients

• 2 pieces (about 10-12 oz each) Rib eye steak
• 3 tablespoons (coarsely crushed) Black peppercorns
• 1 teaspoon Kosher salt
• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 1 cup Heavy cream
• 1 cup Balsamic vinegar
• 2 tablespoons Brown sugar
• 2 sprigs Fresh thyme

Directions

Step 1

Take the rib eye steaks out of the fridge and let them come to room temperature for about 30 minutes before cooking.

Step 2

Coarsely crush the black peppercorns using a mortar and pestle or a rolling pin. Spread them evenly on a plate, then press each side of the steaks into the peppercorns to create a crust. Season with kosher salt on both sides.

Step 3

In a small saucepan, combine the balsamic vinegar, brown sugar, and thyme sprigs. Bring to a simmer over medium heat, stirring to dissolve the sugar. Cook for 8-10 minutes until the mixture reduces by half and thickens slightly. Remove the thyme sprigs and set the reduction aside.

Step 4

Preheat a cast iron skillet or heavy-bottomed pan over medium-high heat. Add olive oil and let it heat until shimmering.

Step 5

Place the steaks into the hot pan and sear for 4-5 minutes on each side for medium-rare (adjust the cooking time based on your preferred doneness). Use a meat thermometer for accuracy: 130°F for medium-rare, 140°F for medium. Add the butter during the last minute of cooking and baste the steaks by spooning the melted butter over the top.

Step 6

Remove the steaks from the pan and let them rest for 5-7 minutes, loosely tented with foil to retain the juices.

Step 7

In the same skillet, reduce the heat to medium-low and add the heavy cream. Stir, scraping up any browned bits from the pan, and cook until the cream thickens slightly, about 3-4 minutes. Adjust seasoning with salt if needed.

Step 8

To serve, drizzle the balsamic reduction over the steaks and spoon the creamy pan sauce alongside. Pair with your favorite sides, such as roasted vegetables or creamy mashed potatoes.

Nutrition Facts

Serving size	(1145.2g)

Amount per serving	% Daily Value*
Calories	2892.7

Total Fat 211.2g	0%
Saturated Fat 99.2g	0%
Polyunsaturated Fat 6.5g
Cholesterol 749.9mg	0%
Sodium 2808.1mg	0%
Total Carbohydrate 72.1g	0%
Dietary Fiber 5.6g	0%
Total Sugars 53.5g
Protein 153.8g	0%

Vitamin D 22.7IU	0%
Calcium 277.4mg	0%
Iron 19.0mg	0%
Potassium 2462.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.8%

Protein: 21.9%

Carbs: 10.3%