Balsamic and Rosemary-Marinated Florentine Steak

To accompany the lovely bottle of pinot noir I have selected for tonight, we will be preparing balsamic and rosemary marinated florentine steak.  Traditionally, a thick cut porterhouse steak is used in this preparation; however I like to use a thick cut rib-eye steak.   

Below you will find the marinade recipe:

1/2 cup - balsamic vinegar

2 tablespoons - balsamic glaze

1 tablespoon - olive oil

2 teaspoons - salt

2 teaspoons - black pepper

1/8 cup - chopped rosemary

Pour marinade mixture along with the steak into a re-sealable plastic bag and refrigerate for 6 hours.  Grill to desired doneness.