Rib-eye Steaks with Balsamic-Mushroom Sauce
- 2 beef rib-eye steaks, cut 3/4-inch thick
- 8 ounces cremini or button mushrooms, halved
- 1 teaspoon dried thyme
- 3/4 cup balsamic vinegar
- 2 tablespoons butter
Cooking time 30mins
1. Heat large nonstick skillet over medium heat until hot. Add beef steaks; cook 8 to 10 minutes for medium-rare to medium doneness, turning once. Remove; season with salt and pepper.
2. Add mushrooms and thyme to skillet; cook and stir over medium heat 3 to 5 minutes or until tender. Remove. Add vinegar; increase heat to medium-high. Cook and stir 7 to 10 minutes or until reduced to 1/4 cup. Add butter, mushrooms and 1/4 teaspoon salt; heat through. Serve with steaks.