Finished steaks in cast iron pan, sitting on a wood table.

Ribeye Steaks with Balsamic Mushroom Sauce

Name: Ribeye Steaks with Balsamic Mushroom Sauce
Prep time: 10 min
Cook time: 15 min
Yield: 4 Servings
Cuisine: Beef
Ingredients: 2 beef Ribeye Steaks, cut 3/4 inch to 1 inch thick (about 9 to 12 ounces each); Salt and pepper; 1 package (8 ounces) cremini or button mushrooms, cut in half; 1 teaspoon dried thyme leaves; 3/4 cup balsamic vinegar; 2 tablespoons butter; 1/4 teaspoon salt

Recipe and Photo Courtesy of BeefItsWhatsForDinner.com

Makes: 4 servings
Prep Time: 5 - 10 minutes
Cook Time: 10 - 20 minutes

Ingredients:

2 beef Ribeye Steaks, cut 3/4 inch to 1 inch thick (about 9 to 12 oz each)
Salt and pepper
1 pkg (8 oz) cremini or button mushrooms, cut in half
1 tsp dried thyme leaves
3/4 cup balsamic vinegar
2 tbsp butter
1/4 tsp salt

Directions:

On the grill's side burner, heat large nonstick skillet over medium heat until hot.
Place Ribeye Steaks in skillet; cook 3/4-inch thick steaks 8 to 11 minutes (1-inch thick 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.
Serve sauce with steaks.