RIB EYE STEAKS WITH SHIITAKE AND OYSTER MUSHROOMS

2 8 oz. rib eye steaks
cracked black peppercorns
dried rosemary
1/2 ounce dried shiitake mushrooms
1/2 ounce dried oyster mushrooms
2 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon dried rosemary
2 tablespoons good quality balsamic vinegar
1/2 cup canned beef broth

Place mushrooms in a container with enough warm water to cover. Soak for about 20 minutes. Drain mushrooms through paper towel or (we prefer) natural coffee filter. Slice oyster mushrooms into thin slices. Set aside liquid and mushrooms.

Press peppercorns and rosemary into both sides of steaks.

Heat one tablespoon of olive oil in heavy medium skillet over medium-high heat. Add garlic and the 1/2 teaspoon of rosemary. Stir and sauté for about 1 minute. Add mushrooms and sauté for about 2 minutes. Add one tablespoon of balsamic vinegar and stir to coat. Season with salt and pepper. Remove from heat.

Heat remaining tablespoon of olive oil in heavy medium skillet over high heat. Add steaks and brown on both sides. Lower heat to medium-high and cook steaks to desired doneness, using an instant-read thermometer to determine doneness. Remove steaks to a warm plate.

Add remaining one tablespoon of balsamic vinegar and beef broth to skillet used for steaks. Quickly boil mixture until thickened. Combine mixture with mushrooms and stir. Top steaks with mushroom mixture.

Serves 2