Serving Size : 2
2-3/4 inch boneless ribeye steaks (6oz each)
3 teaspoon olive oil
1/3 cup shallots, chopped
2 tablespoon fresh rosemary, chopped
3 tablespoon balsamic vinegar
Sprinkle steaks with salt and generous amounts of pepper. Rub 1 teaspoon 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 teaspoon 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 steak on plate. Spoon glaze over steaks and serve.