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
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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.
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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.
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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.
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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
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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.
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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.
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Salad:
- A simple arugula salad with shaved Parmesan, cherry tomatoes, and a light vinaigrette.
Customizations
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- 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.