Ribeye “Allspice Au Poivre”


4 boneless rib-eye steaks (approx. 3/4″ thick)
1 Tbsp Green Peppercorns
1 Tbsp Allspice, Whole
1 Tbsp Coarse Sea Salt
3 Tbsp unsalted butter
1 Tbsp Olive Oil
3/4 Cup Balsamic Vinegar
Our 18 Year Traditional Balsamic is perfectly suited for this bold, beefy au poivre preparation. But also try Fig, Pomegranate, and Black Currant Balsamic Vinegars too!
Serves 4


Pat ribeye steaks dry. Combine and coarsely crush green peppercorns and allspice berries, using a mortar and pestle, or by pressing hard with a meat pounder or use the bottom of a heavy skillet. Press the spice mixture evenly onto both sides of the steaks, and season further with 1 Tbsp of salt.

Heat 1 Tbsp butter and olive oil in a heavy 12″ skillet over moderately high heat until very hot, but not so hot as to begin smoking.

Reduce heat to medium, and sauté steaks approximately 3-5 minutes (3 for rare; 5 for medium, depending on the thickness of the steaks).

Flip the steaks and sauté for 3-4 minutes more, until steaks are cooked to desired degree of doneness. Transfer the steaks to a serving platter, and “tent” the plate with foil.

In same pan, and without wiping out the pan drippings, whisk in the balsamic vinegar, over medium heat, scraping the skillet and stirring until balsamic is mixed with pan juices. Simmer several minutes, until the reduced mixture coats the back of a spoon.

Add any accumulated juices from steaks into balsamic sauce, stir, and drizzle the reduced sauce over the steaks. Serve immediately.