Strip Steaks with Green Peppercorn Sauce

SERVES 4

Ingredients
 4 (1"-thick) strip steaks (about 2.5 lbs. in all)
 Salt
 1 tbsp. extra-virgin olive oil
 2 shallots, finely chopped
 1.5 cups ruby port
 2 cups beef stock
 1 cup heavy cream
 .25 cup brine-cured green peppercorns, rinsed and coarsely chopped
 2 tsp. white wine vinegar
 
Instructions
1. Season steaks with salt to taste on a plate, cover, and refrigerate for 2 hours. Remove steaks from refrigerator and set aside at room temperature to let rest for 1 hour.
2. Heat oil in a large skillet over medium-high heat. Pat steaks dry; add 2 to skillet. Cook, flipping once, until well browned and medium rare, 4–5 minutes in all. Transfer steaks to a plate and tent with foil; set aside in a warm oven. Repeat with remaining steaks.
3. Remove skillet from heat and add shallots; stir until fragrant, about 30 seconds. Add port; bring to a boil over medium-high heat. Cook until mixture is reduced to about .25 cup, 5–6 minutes. Add beef stock; boil until syrupy, 10–12 minutes. Remove skillet from heat; whisk in heavy cream. Return skillet to medium heat; boil gently until thickened, 6–8 minutes. Stir in peppercorns, vinegar, and salt to taste. Pour sauce over steaks. 

http://www.saveur.com/article/Recipes/Strip-Steaks-with-Green-Peppercorn-Sauce