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Ribeye Steaks with Balsamic Mushroom Sauce

Ribeye Steaks with Balsamic Mushroom Sauce




Ingredients

For the Steak

  • 2 ribeye steaks (1-inch thick)
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper
  • 2 cloves garlic, smashed
  • 2 sprigs of fresh rosemary (optional)

For the Balsamic Mushroom Sauce

  • 2 tbsp unsalted butter
  • 2 cups cremini or baby bella mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/4 cup balsamic vinegar
  • 1/4 cup beef or chicken broth
  • 1 tsp Dijon mustard
  • 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
  • Salt and black pepper to taste

Instructions

  1. Prepare the Steaks:

    • Bring the ribeye steaks to room temperature for about 30 minutes.
    • Rub them with olive oil and generously season with salt and black pepper.
  2. Sear the Steaks:

    • Heat a heavy skillet (cast iron works best) over high heat until smoking.
    • Add the steaks and sear for 3-4 minutes on each side for medium-rare, or longer for your preferred doneness.
    • During the last minute, add the garlic and rosemary to the pan, spooning the juices over the steaks.
    • Remove the steaks, cover loosely with foil, and let them rest.
  3. Make the Mushroom Sauce:

    • In the same skillet, melt the butter over medium heat.
    • Add the mushrooms and sauté until browned and tender, about 5-7 minutes.
    • Stir in the garlic and cook for 30 seconds until fragrant.
    • Add the balsamic vinegar, scraping up any browned bits from the bottom of the pan.
    • Stir in the broth, Dijon mustard, and thyme. Let the sauce simmer for 3-4 minutes until slightly thickened.
    • Season with salt and black pepper to taste.
  4. Serve:

    • Slice the ribeye steaks against the grain.
    • Spoon the balsamic mushroom sauce over the top.
    • Serve with your favorite sides like roasted vegetables or mashed potatoes.

Side Dishes

  1. Starches:

    • Garlic mashed potatoes or creamy polenta for a hearty pairing.
    • Parmesan risotto for an elegant touch.
    • Crusty artisan bread to mop up the sauce.
  2. Vegetables:

    • Roasted Brussels sprouts with balsamic glaze for a flavor complement.
    • Grilled asparagus with lemon zest for a bright, contrasting bite.
    • Sautéed green beans with almonds for texture.
  3. Salad:

    • A simple arugula salad with shaved Parmesan, cherry tomatoes, and a light vinaigrette.

Customizations

    • Herbs: Swap thyme for rosemary or tarragon for a different flavor twist.
    • Heat: Add a pinch of red chili flakes to the sauce for a subtle kick.
    • Mushrooms: Mix wild mushrooms like oyster or shiitake for a deeper flavor profile.
    • Sweetness: Add a drizzle of honey to the balsamic reduction if you prefer a sweeter sauce.

Products from this recipe

25 Star Dark Balsamic
SAVE 29%
SAVE $8.00
Arbequina Extra Virgin Olive Oil
SAVE 29%
SAVE $8.00

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Products from this recipe

25 Star Dark Balsamic
SAVE 29%
SAVE $8.00
Arbequina Extra Virgin Olive Oil
SAVE 29%
SAVE $8.00
25 Star Dark Balsamic
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