Grilled Steak with Balsamic-Rosemary Butter

This is my husband's find! He's a big fan of Bobby Flay and he ran across this recipe while we were bumming around Williams-Sonoma (I adore the fact that he loves that store almost as much as I do?!!) This is perfect to put on a Rib Eye, T-Bone, Filet or NY Strip Steak right after you take it off the grill!

2 cups balsamic Vinegar
2 tsp whole black peppercorns
2 sticks unsalted butter, slightly softened
2 Tbsp fresh chopped rosemary
2 tsp honey
1 tsp kosher salt

Combine the 2 cups balsamic vinegar and peppercorns in a saucepan and bring to a boil. Reduce to about 1/4 cup. Remove from heat, remove peppercorns, stir in rosemary and honey. Allow to cool to room temperature. In a food processor, combine butter, salt and vinegar mixture. Refrigerate for at least 30 minutes to set. Grill your perfect steaks (don't over season, a little fresh ground pepper and some kosher salt is plenty) and then dollop the butter on steaks that have come straight off the grill. YOU WILL NOT BE DISAPPOINTED!!!