Rib-Eye Steaks with Balsamic Reduction


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


Sprinkle steaks with salt and generous amount of pepper. Rub 1 t oil over bottom of heavy medium skillet. Heat skillet over medium-high heat. Add steaks to skillet and cook to desired doneness, about 4 minutes per side for rare. Using tongs, transfer steaks to plate; tent with foil to keep warm. Add remaining 2 t oil to same skillet. Reduce heat to medium-low. Add shallots and rosemary and cook for 2 minutes, stirring occasionally, add vinegar and cook until reduced to glaze, stirring up browned bits, about 1 minute. Mix in juices from plate with steaks. Spoon glaze over steaks and serve.