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1/3 cup Epicurean Cranberry Pear Balsamic Vinegar
1/4 cup Epicurean Garlic Extra Virgin Olive Oil
1 Tbs. Dijon Mustard
2 Tsp. kosher salt or sea salt

Prepare the grill.
In a medium bowl, whisk the mustard with the salt and Epicurean Cranberry Pear Balsamic Vinegar until blended thoroughly.
Slowly drizzle in the Epicurean Garlic Extra Virgin Olive Oil whisking quickly and continuously.
The marinade should become thick and emulsified.
In a large zip lock bag, place up to 4 rib eye steaks and thoroughly coat with marinade.
Refrigerate 4-6 hours, turning the steaks at least once.
Grill the steaks. After grilling, allow the steaks to rest, loosely covered with foil at room temperature for 10 minutes before serving.