Ingredients

• 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

Instructions

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