Ingredients 2 – 3/4-inch-thick boneless rib eye steaks (about 6 ounces each) 3 t olive oil 1/3 c chopped shallots 2 t chopped fresh rosemary 3 T Sparrow Lane 15-year Balsamic Vinegar Instructions Sprinkle steaks with salt and generous amount of pepper. Rub 1 t oil over bottom of heavy medium skillet. Heat skillet overContinue reading “Rib-Eye Steaks with Balsamic Reduction”