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.

  • 45
    min
  • 4
    SERVINGS
  • 490
    Cal
  • 45 g
    Protein

Ingredients & Cooking

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:

  1. 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.
  2. 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.
  3. Season steaks with salt and pepper, as desired. Serve sauce with steaks.

Nutrition Information

Butcher Counter

Ribeye Steaks with Balsamic Mushroom SauceRibeye 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. 
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