Au poivre with balsamic glaze.
I have done this with boneless ribeye steaks and bone-in pork chops. Ate at a restaurant in Florence, Italy
that did "balsamico" and this is pretty close. Idea came from Epicurious.com.

 

Step 1   Step 2  

Fresh meat. Pat dry.

   Crush peppercorns, enough to coat meat.  
         
Step 3   Step 4  
Coat meat with peppercorns.   Get ready to cook. All items not needed.  
         
  Step 5   Step 6    

Heat tbsp of oil and tbsp of butter until hot.   Sear meat, 4 minutes each side. Less for thin cuts.
More for medium to medium well		        
             
Step 7   Step 8        
Get ready to deglaze, half cup balsamic vinegar
and tbsp of butter.		   Remove meat, let rest while preparing the glaze.        
             
Step 9   Step 10        
Deglaze pan by pouring balsamic in and scraping pan. Reduce.   ... and reduce, until balsamic thickens and is syrupy.        
             
FIN            
FIN. Drizzle balsamic glaze over meat.
Cut, savor, sip red wine.		            
 


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