• 4¾            inch thick rib-eye steaks
• ½              cup olive oil
• ¼              cup balsamic vinegar
• 3                 teaspoons minced garlic
• 2                 tablespoons fresh chopped rosemary
• 1                 teaspoon ground black pepper
• 1                 pound of portobello mushrooms
• 2                 tables of butter

In a baking dish whisk together 4 tablespoons of olive oil, the chopped rosemary,

Black pepper, and 4 tablespoons of balsamic vinegar. Marinate steaks in this mixture

For 1 hour. In a large skillet heat the rest of the olive oil and sauté the sliced

Mushrooms very gently on both sides till light brown. Remove and set aside.

Place the steaks in the skillet and sauté to desired doneness, about

4 minutes per side for medium-rare. Transfer to plates. Add the minced garlic

to the pan. now, the mushrooms. Next the rest of the balsamic vinegar.

Let reduce for 2 minutes. Add the cold butter and swoosh in the pan.