• 35 - 45 minutes
  • Makes 2 to 4 servings
  • Entrée

Ribeye Steaks with Balsamic Mushroom Sauce

This recipe is full of umami, or the savory taste. Rich Ribeye Steaks are served with mushrooms in a tart balsamic vinegar sauce.


  • 2 beef Ribeye Steaks, 1 inch thick (about 8 ounces each)
  • 1 package (8 ounces) cremini or button mushrooms, cut in half
  • 1 teaspoon dried thyme
  • 3/4 cup balsamic vinegar
  • 2 tablespoons butter
  • 1/4 teaspoon salt


  1. Heat large nonstick skillet over medium heat until hot. Place beef Ribeye Steaks in skillet; cook 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.

  2. 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.

  3. Season steaks with salt and pepper, as desired. Serve sauce with steaks.

  • Test Kitchen Tips Use the pan size specified in the recipe. If the pan is too small, the beef will be crowded and browning will be inhibited. If the pan is too large, overcooking may result.