Brush both sides of the ribeyes with olive oil. Sprinkle with sea salt and black pepper. Wrap in plastic wrap and set on the counter for 30 minutes.

Heat a gas grill to high heat. Place the ribeyes on the grill. Grill for 6-8 minutes per side or until the steaks are medium-rare. Remove from the grill and place on a plate tented with foil. Set aside.

In a medium saute pan heat the remaining olive oil over medium high heat. Add the mushrooms and cook for 5-6 minutes, or until the mushrooms are beginning brown. Remove the mushrooms to a bowl.

Add the garlic and shallot to the saute pan and cook for 1 minute. Pour the wine into the pan and cook until it has reduced by half.

Add the beef stock to the pan and cook for 5 minutes. Place a couple of spoonfuls of the sauce in a small bowl. Add the sugar and cornstarch to the bowl and whisk until smooth. Stir the cornstarch mixture into the sauce in the saute pan and cook for 1 minute.

Remove the sauce from the heat and add the butter. Stir until it has melted.

Place the ribeye steaks on two plates. Top with the mushrooms and Merlot sauce. Enjoy.