2 Tbsp coarsely ground peppercorn
4 (3/4-inch-thick) boneless rib-eye steaks
1 Tbsp Trio Carmel Chipotle Olive Oil
2 Tbsp unsalted butter
1/2 cup Trio Carmel Chocolate Balsamic Vinegar
Pat steaks dry and coat both sides with peppercorns, pressing to adhere. Season with sea salt.
Heat Trio Carmel Chipotle Olive Oil with 1 tablespoon butter in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Reduce heat to moderate and cook steaks, about 4 minutes on each side for medium-rare.
Transfer steaks to a platter. Add Trio Carmel Chocolate Balsamic Vinegar to skillet and deglaze by boiling over high heat, scraping up brown bits. Simmer vinegar until reduced to about 1/4 cup.
Remove from heat and whisk in remaining tablespoon butter until melted. Season sauce with salt and drizzle over steaks.