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.

  • 45
  • 4
  • 490
  • 45 g


  • 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.


0 % *


0 % DV **


0 % DV

4.5 mg IRON

0 % DV

9.1 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 1/2 of recipe: 493 Calories; 198 Calories from fat; 22g 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 NE 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.

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