Ribeye Steaks with Balsamic Mushroom Sauce
This recipe is full of umami, or the savory taste. Rich Ribeye Steaks are served with mushrooms in a tart balsamic vinegar sauce.
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Total Time: 45 min
Ingredients:
- 2 beef Ribeye Steaks, 1 inch thick (about 8 ounces each)
- 1 package (8 ounces) cremini or button mushrooms, cut in half
- 1 teaspoon dried thyme
- 3/4 cup balsamic vinegar
- 2 tablespoons butter
- 1/4 teaspoon salt
Cooking:
- Heat large nonstick skillet over medium heat until hot. Place beef Ribeye Steaks in skillet; cook steaks 12 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove steaks; keep warm. Season with salt and pepper, as desired.
- Add mushrooms and thyme to same skillet; cook and stir 3 to 5 minutes or until tender. Remove mushrooms; set aside. Add balsamic vinegar to skillet; increase heat to medium-high. Cook and stir 7 to 10 minutes or until browned bits attached to skillet are dissolved and sauce is reduced to 1/4 cup. Stir in butter, mushrooms and 1/4 teaspoon salt. Cook and stir until heated through.
- Season steaks with salt and pepper, as desired. Serve sauce with steaks.
Butcher Counter
Ribeye Steak Rib Primal
This steak is rich, juicy and full-flavored with generous marbling throughout. Sold bone-in. Due to the exceptional taste and tenderness Beef Rib Steaks deliver for operators and diners alike. Bone In Rib Steaks offer great plate coverage and impressive presentations.
