La Grange IGA Recipes
https://3295.awgweb.com/Recipes/Detail/6269/Ribeye_Steaks_with_Balsamic_Mushroom_Sauce
Ribeye Steaks with Balsamic Mushroom Sauce
Yield: Serves 2 to 4
Ingredients
| 2 |
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beef ribeye steaks, cut 3/4-inch thick (about 9 to 12 ounces each)
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Salt
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Pepper
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| 1 |
pkg. |
(8 ounces) button or cremini mushrooms, cut in half
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| 1 |
teaspoon |
dried thyme leaves, crushed
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| 3/4 |
cup |
balsamic vinegar
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| 2 |
Tablespoons |
butter
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| 1/4 |
teaspoon |
salt
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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.
Please note that some ingredients and brands may not be available in every store.
La Grange IGA Recipes
https://3295.awgweb.com/Recipes/Detail/6269/Ribeye_Steaks_with_Balsamic_Mushroom_Sauce