Ribeye Steaks with Balsamic Mushroom Sauce

Main Ingredient: Black Canyon® Angus Boneless Beef Ribeye Steaks
Servings: 2



2 Black Canyon® Angus Boneless Beef Ribeye Steaks, cut 3/4 inch to 1 inch thick (about 9 to 12 ounces each)
Salt and pepper
1 Package (8 ounces) cremini or button mushrooms, cut in half
1 Teaspoon dried thyme leaves
3/4 Cup balsamic vinegar
2 Tablespoons butter
1/4 Teaspoon salt


  1. 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.
  1. 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.
  1. Serve sauce with steaks.

Nutritional Information

Nutrition information per serving: 493 Calories; 22 g Total Fat (11 g Saturated Fat; 7 g Monounsaturated Fat); 138 mg Cholesterol; 409 mg Sodium; 21 g Total Carbohydrate; 0.9 g Dietary Fiber; 45 g Protein; 4.5 mg Iron; 16.6 mg Niacin; 1 mg Vitamin B6; 2.4 mcg Vitamin B12; 9.1 mg Zinc; 79.9 mcg Selenium; 28 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.