Grassfed loin steaks with rioja mushroom-butter sauce

Salt & pepper good quality grassfed steaks of your choice, and toss them on a hot grill. Grill until medium rare.

Meanwhile, slice 3 large white mushrooms or other hearty variety, and sautee in butter until shrunk. Add salt & pepper during this process. Raise heat to high, and add 1/2 C rioja or other dry red wine. Reduce by 1/2, add fresh marjoram. Turn heat off once further reduced (to 1/4 original liquid, enough to fill a bit around the mushrooms and the mushrooms have plumped again). Let sit a few minutes, then add 2 T very cold butter, flipping or lightly stirring to mix in and thicken the sauce. Serve on top of the steaks.

Wine: with Rioja, of course!