Rib-Eye Steak au Poivre with Balsamic Reduction Recipe

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Rib-Eye Steak au Poivre with Balsamic Reduction
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  1. Coarsely grind peppercorns with a mortar and pestle. Pat steaks dry and coat both sides with peppercorns, pressing to adhere. Season with salt.
  2. 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.
  3. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 350.98 Kcal (1469 kJ)
Calories from fat 256.89 Kcal
% Daily Value*
Total Fat 28.54g 44%
Cholesterol 74.67mg 25%
Sodium 125.38mg 5%
Potassium 245.62mg 5%
Total Carbs 5.69g 2%
Sugars 4.92g 20%
Protein 16.29g 33%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 2%
Iron 2mg 11%
Calcium 18.6mg 2%
Amount Per 100 g
Calories 261.72 Kcal (1096 kJ)
Calories from fat 191.56 Kcal
% Daily Value*
Total Fat 21.28g 44%
Cholesterol 55.68mg 25%
Sodium 93.49mg 5%
Potassium 183.15mg 5%
Total Carbs 4.24g 2%
Sugars 3.67g 20%
Protein 12.15g 33%
Vitamin A 0.1mg 2%
Iron 1.5mg 11%
Calcium 13.9mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.4
  • 9

Good Points

  • saturated fat free,
  • low sodium

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