Ribeye steaks are rich, flavorful, and perfectly fine on their own, thank you very much. However, this recipe takes your ribeye to a new level of deliciousness that we think you’ll enjoy. This recipe is full of umami, or savory flavor, that brings out the best in our Leahy’s Angus Beef. This recipe was put together by the Beef Council (thanks guys!) and we love the combination of mushrooms and balsamic together. Give it a try at home the next time you’re looking to enjoy a special dinner!
- 2 Leahy’s Angus Beef Ribeye Steaks
- 8 oz Button Mushrooms (cut in half)
- 1 tsp Thyme
- 3/4 cup Balsamic Vinegar
- 2 Tbsp Butter
- 1/4 tsp Salt
Heat large nonstick skillet over medium heat until hot. Place 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.