Rib Eye Steaks with Mixed Mushroom Saute

• 2 16-ounce rib eye steaks (about 1 1/2 inches thick)
• Coarsely cracked black peppercorns
• Dried rosemary
• 3 1/2 tablespoons olive oil
• 2 garlic cloves, minced
• 3/4 teaspoon dried rosemary
• 5 ounces fresh whole oyster mushrooms, trimmed
• 5 ounces fresh whole shiitake mushrooms, stems trimmed
• 2 1/2 tablespoons balsamic vinegar or red wine vinegar
• 1/4 cup canned beef broth

1. Place steaks on plate.
2. Press peppercorns and rosemary onto both sides.
3. Heat 2 tablespoons olive oil in heavy medium skillet over medium-high heat.
4. Add garlic and 3/4 teaspoon rosemary and saute 30 seconds.
5. Add all mushrooms and saute until beginning to soften, about 2 minutes.
6. Add 1/2 tablespoon vinegar and stir to coat.
7. Season mushrooms to taste with salt and pepper.
8. Meanwhile, heat 1 1/2 tablespoons oil in heavy large skillet over high heat.
9. Sprinkle steaks with salt.
10. Add to skillet and cook 2 minutes per side to brown.
11. Reduce heat to medium-high and continue cooking until steaks are cooked to desired doneness, about 2 minutes per side for rare.
12. Transfer to plates.
13. Add remaining 2 tablespoons vinegar and broth to skillet used for steaks; boil mixture until syrupy, scraping up browned bits, about 1 minute.
14. Pour over steaks.
15. Top with mushrooms and serve.

rosemary, olive oil, garlic, rosemary, oyster mushrooms, shiitake mushrooms, balsamic vinegar, beef broth

Taken from www.epicurious.com/recipes/food/views/rib-eye-steaks-with-mixed-mushroom-saute-1114 (may not work)