Espresso Balsamic Steak with Roasted Mushrooms

Ingredients
2 ribeye or New York strip steaks (10–12 ounces each)
12 ounces cremini or mixed mushrooms, halved
3 tablespoons Garlic Mushroom Olive Oil
1 tablespoon Rosemary Olive Oil
¼ cup Espresso Bean Balsamic Vinegar
1 teaspoon kosher salt
¾ teaspoon freshly cracked black pepper
1 tablespoon butter (optional)

Instructions
• Remove the steaks from the refrigerator 30 minutes before cooking and season evenly with salt and pepper.
• Preheat the oven to 425°F. Toss the mushrooms with 2 tablespoons Garlic Mushroom Olive Oil and spread on a baking sheet. Roast for 18–22 minutes until browned and tender.
• Heat a heavy skillet over medium-high heat and add the remaining Garlic Mushroom Olive Oil. Sear the steaks for 3–4 minutes per side until a deep crust forms.
• Reduce heat to medium, add the Rosemary Olive Oil, and spoon the oil over the steaks for 30 seconds.
• Remove the steaks from the pan and rest loosely covered.
• Deglaze the pan with the Espresso Bean Balsamic Vinegar, scraping up browned bits and simmering for 1–2 minutes until slightly reduced.
• Finish with butter if using, then spoon the sauce over the steaks and serve with roasted mushrooms.

Chef’s Tips
Espresso Bean Balsamic shines when reduced slightly — let it simmer just until glossy to preserve its roasted complexity.

Flavor Variations
Add a splash of beef stock to the pan sauce for a looser finish, or include caramelized onions for added depth.

Pairings
Serve with roasted potatoes, grilled asparagus, or a simple arugula salad dressed lightly with olive oil and lemon.

Recipe Notes
Garlic Mushroom Olive Oil and Rosemary Olive Oil provide savory structure; for variation, swap Rosemary Olive Oil with Tuscan Herb Olive Oil while keeping the Garlic Mushroom Olive Oil as the base.