Ribeye Steaks with Balsamic Mushroom Sauce

Steakhouse Balsamic Ribeye with Roasted Mushrooms

Description

Pan-seared ribeye or New York strip steaks are paired with deeply roasted mushrooms and a glossy 25 Star Dark Balsamic pan sauce. Garlic and rosemary olive oils build savory depth while the balsamic adds just enough acidity to balance the richness of the steak.

Ingredients

2 ribeye or New York strip steaks, 10–12 ounces each and about 1–1¼ inches thick
12 ounces cremini or mixed mushrooms, halved or quartered if large
3 tablespoons Garlic Infused Olive Oil, divided
1¼ teaspoons kosher salt, divided
¾ teaspoon freshly ground black pepper, divided
1 small shallot, finely minced
⅓ cup low-sodium beef broth
¼ cup 25 Star Dark Balsamic, divided
1 tablespoon Rosemary Infused Olive Oil
1 teaspoon Dijon mustard
1 tablespoon cold unsalted butter, optional

Instructions

• Preheat the oven to 425°F. Pat the steaks thoroughly dry and season both sides with 1 teaspoon kosher salt and ½ teaspoon black pepper. Set aside while the mushrooms begin roasting.

• Toss the mushrooms with 2 tablespoons Garlic Infused Olive Oil, the remaining ¼ teaspoon kosher salt, and remaining ¼ teaspoon black pepper. Spread them in a single layer on a large sheet pan with space between the pieces. Roast for 18–22 minutes, stirring once, until deeply browned around the edges and tender.

• While the mushrooms roast, heat a heavy skillet over medium-high heat. Add the remaining 1 tablespoon Garlic Infused Olive Oil. When the skillet is hot, add the steaks and sear without moving them until a deep brown crust forms, about 3–4 minutes on the first side.

• Turn the steaks and continue cooking, adjusting the heat as needed to prevent scorching, until they reach your desired level of doneness. For food safety, USDA recommends cooking whole beef steaks to at least 145°F followed by a minimum 3-minute rest. Use an instant-read thermometer inserted into the thickest portion rather than relying only on cooking time.

• Transfer the steaks to a cutting board or warm plate and let them rest for 5–10 minutes while you make the pan sauce.

• Reduce the skillet heat to medium. Add the shallot and cook in the steak drippings for about 1 minute, stirring frequently, until softened and fragrant.

• Add the beef broth and 3 tablespoons of the 25 Star Dark Balsamic. Scrape up the browned bits from the bottom of the skillet and whisk in the Dijon mustard. Simmer for 2–3 minutes, until the sauce is lightly reduced and glossy but not syrupy.

• Remove the skillet from the heat. Stir in the remaining 1 tablespoon 25 Star Dark Balsamic and the Rosemary Infused Olive Oil. Whisk in the cold butter, if using, until the sauce is smooth and glossy.

• Spoon the roasted mushrooms alongside the steaks. Drizzle a small amount of the balsamic pan sauce over or around each steak and serve the remaining sauce at the table.

Chef’s Tip

Dry steak and a properly heated skillet are essential for a deep crust. Once the steak hits the pan, leave the first side undisturbed long enough to brown before turning it. Make the balsamic sauce only after the steak comes out of the skillet so the meat can rest while the fond becomes the foundation of the sauce.

Flavor Variations

• Fig Dark Balsamic can replace the 25 Star Dark for a richer, jammy profile that's especially good with the roasted mushrooms.
• Bordeaux Cherry Dark Balsamic can replace the 25 Star Dark for a dark-fruit accent that cuts through the richness of ribeye.
• Espresso Bean Dark Balsamic can replace the 25 Star Dark for a deeper roasted profile with classic steakhouse character.
• For a more herb-forward finish, add an extra teaspoon of Rosemary Infused Olive Oil to the finished sauce after removing it from the heat.

Pairings

Serve with roasted potatoes, mashed potatoes, asparagus, garlic green beans, creamed spinach, or a simple arugula salad. A crisp green vegetable or lightly dressed salad provides welcome contrast to the rich steak, mushrooms, and balsamic sauce.

Recipe Notes

Choose steaks of similar thickness so they cook at approximately the same rate, but check each steak individually with an instant-read thermometer. Thickness, skillet temperature, and starting temperature all affect cooking time.

Give the mushrooms plenty of room on the sheet pan. Crowding traps moisture and causes them to steam rather than develop the deeply browned edges that make them such a strong pairing with steak.

The balsamic is divided between the simmered pan sauce and an off-heat finish. The first addition picks up the browned fond and develops savory depth, while the final tablespoon restores brighter balsamic character.

Rosemary Infused Olive Oil is added after the sauce comes off the heat rather than being cooked aggressively in the skillet. This preserves more of its aromatic rosemary character and keeps it distinct from the Garlic Infused Olive Oil used for searing and roasting.

Bring This Recipe to Life

Garlic Infused Olive Oil

Rosemary Infused Olive Oil

25 Star Dark Balsamic

Fig Dark Balsamic

Bordeaux Cherry Dark Balsamic

Espresso Bean Dark Balsamic