Simply Elegant Steak

2 (1-inch thick) New York strip or boneless rib-eye steaks (about 10 to 12 ounces each), preferably dry-aged
1 1/2 teaspoons extra virgin olive oil
1 Tablespoon black peppercorns, coarsely ground fresh
1/2 to 3/4 teaspoon coarse salt
4 teaspoons unsalted butter, divided usage
2 garlic cloves, peeled and minced
1 teaspoon chopped rosemary leaves
1/3 cup balsamic vinegar
Stilton Butter, optional*
Brush olive oil over steaks and coat both sides with pepper, pressing to adhere. Sprinkle each lightly with salt. Let stand at room temperature up to 1 hour, if desired.

Heat a large heavy skillet over high heat until hot. Add 1 Tablespoon (3 teaspoons) of the unsalted butter and reduce heat to medium-high. As butter melts, add steaks and cook until seared on both sides and reach desired doneness, about 4 to 6 minutes per side for medium-rare. Transfer steaks to two warm serving plates and cover lightly with foil to keep warm. Add garlic and rosemary to skillet and sauté (cook and stir) until garlic softens, about 1 minute. Add balsamic vinegar, stirring up all of the browned bits in the bottom of the skillet. Increase heat and bring to a boil. Boil until reduced by half. Remove skillet from heat and stir in the remaining teaspoon butter until melted. Pour over steaks. Top steaks with dollops of Stilton Butter, if desired, and serve.

Makes 2 servings.

* Stilton Butter: Mash together 2 ounces crumbled stilton or gorgonzola cheese, 2 teaspoons unsalted butter, 1/2 teaspoon Worcestershire, and 1/4 teaspoon fresh ground black pepper. Refrigerate, covered, until serving.

MAIN MENU