Ribeye Steaks with Balsamic Reduction
  Goosecross Cellars Recipe for Howell Mountain Cabernet  
2 ribeye steaks, 8 ounces each and 1 1/4 inch thick
Salt & pepper to taste
2-3 tablespoons balsamic vinegar
1 tablespoon butter

Directions :
In an iron skillet at medium-high heat, cook steaks to medium-rare, about 5 minutes per side. Remove steaks to individual plates and let rest. Deglaze skillet with the balsamic vinegar. Reduce the vinegar to about 2/3. Stir in the butter. Spoon the sauce over the meat and serve warm.
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