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Ribeye Steaks with Balsamic Mushroom Sauce
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Incredibly flavorful and easy to prepare.
|2 beef ribeye steaks, 9 to 12 oz. each, cut 1 inch thick|
|Salt, to taste|
|Pepper, to taste|
|1 teaspoon thyme leaves, dried|
|3/4 cup balsamic vinegar|
|2 tablespoons butter|
|1/4 teaspoon salt|
|1 package cremini or button mushrooms, cut in half, 8 oz|
- Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook steaks 12 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. Remove steaks; keep warm. Season with salt and pepper, to taste.
- 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.
- Serve sauce with steaks.
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