Grilled Veal Ribeye with Grill Sautéed Portobello Mushrooms & Onions - Ted Reader

Ingredients

• 4 medium sized portobello mushroom caps
• 3 tbsp (45 mL) olive oil
• 2 medium sweet onions, peeled and thinly sliced
• 4 garlic cloves, minced
• 2 oz (60 mL) whiskey, divided
• 2 tsp (10 mL) butter
• Salt and pepper to taste
• 4 tbsp (60 mL) chopped fresh rosemary, divided
• 4 tbsp (60 mL) steak spice. (Note, I use my Bone Dust Steak spice, but any steak spice will do as a substitute)
• 2 x 16 oz (1 lb) boneless Ontario veal ribeye steaks, about 1 ½ inches (3.5 cm) thick