Recipe details

Ribeye Steaks with Balsamic Mushroom Sauce


• 2 beef Ribeye Steaks, cut 3/4 inch to 1 inch (27.1 to 54.2 cm) thick (about 9 to 12 ounces or ¼ Kg. each)

• Salt and pepper

• 1 package (8 ounces or 227 g.) cremini or button mushrooms, cut in half

• 1 teaspoon dried thyme leaves

• 3/4 cup balsamic vinegar

• 2 tablespoons butter

• 1/4 teaspoon salt


1. Heat large nonstick skillet over medium heat until hot. Place Ribeye Steaks in skillet; cook 3/4-inch (27.1 cm) thick steaks 8 to 11 minutes (1-inch or 54.2 cm thick steaks 12 to 15 minutes) for medium rare 145°F (62.78°C) to medium 160°F (71.11°C) 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. Serve sauce with steaks.

"Courtesy of Beef Loving Texans/Texas Beef Council"