Serves: 4

Ingredients:

Directions:

Coarsely grind peppercorns with mortar and pestle. Pat steaks dry and coat both sides with peppercorns, pressing to adhere. Season with salt.

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. Transfer steaks to a platter.

Add vinegar to skillet and deglaze by boiling over high heat, stirring and scraping up brown bits, then simmer until reduced to about ¼ cup. Remove
from heat and whisk in remaining tablespoon butter until melted. Season sauce with salt and drizzle over steaks.