Ingredients

2 (8-ounce) New York strip steaks (about 1 inch thick), trimmed

1/4 teaspoon kosher salt

2 tablespoons cracked mixed peppercorns

1 tablespoon olive oil

1/3 cup finely chopped shallots

1/2 cup beef broth

2 tablespoons balsamic vinegar

1 tablespoon ghee

Instructions

1. Heat a large cast-iron skillet over high heat. Pat steaks dry with paper towels; sprinkle steaks evenly with salt. Press peppercorns onto both sides of steaks. Add olive oil to pan; swirl to coat. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove steaks from pan; let stand 5 minutes. Cut each steak in half.
2. While steaks rest, add shallots to pan; cook 1 minute or until almost tender. Stir in broth and vinegar, scraping pan to loosen browned bits. Bring to a boil; cook 2 minutes or until reduced by half. Remove from heat; stir in ghee.