Steaks with tapenade and balsamic vinegar

Step 1: Preheat oven to 400 degrees F.

Step 2: In a small bowl or cup combine the tapenade and the rosemary; set aside.

Step 3: Sprinkle steaks with salt and pepper.

Step 4: Using 2 heavy ovenproof skillets (such as cast iron skillets) on high heat, add the olive oil to each skillet (2 teaspoons per skillet).

Step 5: Add one steak to each skillet and cook until browned (3-5 minutes per side).

Step 6: Spread the tapenade mixture on each steak.

Step 7: Transfer skillets to oven and cook for about 20 minutes or until steaks are done (medium rare is 125 degrees on a thermometer).

Step 8: Transfer steaks to a plater and then pour 2 tablespoons of the vinegar into each skillet and cook over medium heat about a minute or so or until liquid is reduced. Drizzle hot skillet juices over each steak and serve.