Ingredients 

2 ribeye steaks 

2 tsp coarse ground black pepper 

.25 tsp sea salt 

2 TBSP Coconut oil 

.25 cup beef broth 

1 TBSP tomato paste 

1 TBSP balsamic vinegar 

Directions 

1. Press the pepper and salt evenly on both sides of the steak. 
2. In a large skillet heat the oil.  Cook the steaks for 6 minutes turning once or until desired temperature is reached.  Transfer to a plate. 
3. In a small bowl combine and whisk the broth, tomato paste and vinegar.  Pour broth into the skillet.  Cook for 2 minutes, stirring to loosen any browned bits or until boiling and thickened.  
4. Serve the sauce over the steaks. 
5. Enjoy!