We followed the guidelines from "naples". Seasoned the meat before letting it sit for a couple hours while we worked in the garden. Did the steaks on the grill m-rare. Reduced a white balsamic from trader J's with some left over 80's vintage claret. Not the best, best ingredients is what I'm getting at. But good enough to make a super glaze. This is a keeper! Served with sliced Toms from the garden. salt and pep, oregano and basil, olive oil and wine vin-let sit before serving. Super easy. Thanks you all! wRock & Tanya

Reviewed On: Sep. 27, 2009