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Ribeye Steaks w/ Balsamic Mushroom Sauce: Date Added: 31 Jul 2011
Listed in: Beef

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

Cooking Instructions

Total recipe time: 35 - 45 minutes
Makes 2 to 4 servings

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 (145F) to medium (160F) 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. 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.

Recipe and photo used with permission by The Beef Checkoff. For more beef information and recipes visit

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Ribeye Steaks w/ Balsamic Mushroom Sauce
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