Take the ribeye steaks out of the refrigerator and let them sit at room temperature for about 30 minutes. Preheat your grill or skillet over medium-high heat.

Rub the steaks with olive oil and season generously with salt and freshly ground black pepper.

Place the steaks on the grill or skillet and cook for about 4-5 minutes per side for medium-rare, or until they reach your desired doneness. Remove the steaks from the heat and let them rest for 5-10 minutes before slicing.

In a medium skillet over medium heat, add a little olive oil and the sliced leeks. Sauté until softened and lightly caramelized, about 5-7 minutes.

Stir in the balsamic vinegar and honey, cooking for another 2-3 minutes until the mixture thickens slightly. Add the chopped sage, mix well, and remove from heat.

In the same skillet, add a bit more olive oil if necessary and add the sliced wild mushrooms. Sauté until they are golden brown, about 5 minutes.

Add the minced garlic and cook for another minute until fragrant. Pour in the beef broth, scraping up any browned bits from the bottom of the skillet. Let it simmer for about 10 minutes, reducing slightly.

Stir in the butter until melted and the sauce is velvety. Season with salt and pepper to taste.

Slice the rested ribeye steaks and place them on a serving platter. Top with the balsamic-glazed leeks and drizzle the velvety wild mushroom jus over the top. Garnish with fresh sage leaves.