Ribeye Steaks with Balsamic Mushroom Sauce

Yield:
Serves 2 to 4

Ingredients:

  1. 2 beef ribeye steaks, cut 3/4-inch thick (about 9 to 12 ounces each)
  2. Salt
  3. Pepper
  4. 1 pkg. (8 ounces) button or cremini mushrooms, cut in half
  5. 1 teaspoon dried thyme leaves, crushed
  6. 3/4 cup balsamic vinegar
  7. 2 Tablespoons butter
  8. 1/4 teaspoon salt
Directions:

1. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 3/4-inch thick steaks 8 to 10 minutes (1-inch thick steaks 12 to 15 minutes) for medium rare to medium doneness, turning once. 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.

3. 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.

4. Stir in butter, mushrooms and 1/4 teaspoon salt. Cook and stir until heated through. Serve sauce with steaks.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.



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