- 1 tsp kosher salt
- 12 tbsp (1 ½ sticks) unsalted butter
- 2 cups balsamic vinegar (pomegrante works well)
- 2 tbsp chopped fresh rosemary leaves
- 2 tsp honey
- 2 tsp whole black peppercorns
Combine the vinegar and peppercorns ina small saucepan over high heat and cook, stirring ocasionally, until reduced to ¼ cup, 8 to 10 minutes. Remove the ppercorns, whisk in the honey and rosemary and let cool to room temperature.Combine the balsamic mixture witht he butter and salt in a food processor and process until smooth. Scrape into a bowl and refrigerate for 30 minutes.Top each steak with a few tablespoons of the butter and granish with rosemary sprigs if desired.