Skillet Beef Recipes
Ribeye Steaks with Balsamic Mushroom Sauce
Yield: 4 servings
Ingredients
- 2 (9 to 12 ounce) ribeye steaks
- 1 (8 ounce) package cremini mushrooms
- 1 teaspoon dried thyme leaves
- 3/4 cup balsamic vinegar
- 2 tablespoons butter
- 1/4 teaspoon salt
Instructions
- Heat large nonstick skillet over medium heat until hot. Place beef Ribeye Steaks in skillet; cook steaks for 12 to 15 minutes for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally.
- Remove steaks; keep warm. Season with salt and pepper, as desired.
- Add mushrooms and thyme to same skillet; cook and stir for 3 to 5 minutes or until tender.
- Remove mushrooms; set aside.
- Add balsamic vinegar to skillet; increase heat to medium-high. Cook and stir for 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.
- Season steaks with salt and pepper, as desired.
- Serve sauce with steaks.
Nutrition
Per serving, 1/4 of recipe: 493 Calories; 198 Calories from fat; 22g Total Fat (11g Saturated Fat; 7g Monounsaturated Fat;) 138mg Cholesterol; 409mg Sodium; 21g Total Carbohydrate; 0.9g Dietary Fiber; 45g Protein; 4.5mg Iron; 16.6mg NE Niacin; 1mg Vitamin B6; 2.4mcg Vitamin B12; 9.1mg Zinc; 79.9mcg Selenium; 28mg Choline
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc and Selenium.
Attribution
Recipe and photo used with permission from:
Texas Beef Council