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Steak au Poivre with Balsamic Reduction

A hot, crunchy peppercorn crust makes steak au poivre one of the best beef dishes ever created. Here, a blend of heat, aroma, and fruitiness is formed by three kinds of peppercorns: green, classic black, and Szechuan, with its woodsy tang.

  • Servings: 4
Steak au Poivre with Balsamic Reduction

Source: Martha Stewart Living, October 2009


  • 2 tablespoons whole black peppercorns
  • 2 tablespoons dried whole green peppercorns
  • 2 tablespoons Szechuan peppercorns (
  • 2 tablespoons whole coriander seeds
  • 4 boneless New York strip (shell) steaks (about 6 ounces each; 1/2 inch thick), room temperature
  • Coarse salt
  • 3 tablespoons extra-virgin olive oil
  • 1/2 cup balsamic vinegar
  • 1 ounce (2 tablespoons) unsalted butter


  1. Preheat oven to 400 degrees. Crush peppercorns and coriander with a mortar and pestle, or with the bottom of a heavy skillet. Spread onto a large dish or a baking sheet.

  2. Season steaks with salt, and coat both sides with ground peppercorn mixture by patting into flesh. Heat oil in an ovenproof skillet (preferably cast-iron) over medium-high heat. Sear steaks until golden brown, about 2 minutes per side. Transfer skillet to oven, and cook steaks about 6 minutes, for medium-rare.

  3. Remove steaks from skillet, and let rest for 10 minutes, reserving juices. Meanwhile, wipe out skillet. Add vinegar, and cook until reduced by half, about 5 minutes. Swirl in reserved steak juices, and the butter. Slice steaks, and serve with sauce.

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