 | | Directions |
- Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 3/4-inch thick steaks 8 to 10 minutes (1-inch thick 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, as desired.
- 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.
Nutrition information per serving (1/2 of recipe): 55 calories; 26 g fat (13 g saturated fat; 9 g monounsaturated fat); 176 mg cholesterol; 1106 mg sodium; 17 g carbohydrate; 1 g fiber; 59 g protein; 20.4 mg niacin; 3 mg vitamin B6; 3 mcg vitamin B12; 5 mg iron; 93 mcg selenium; 17 mg zinc. |
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Servings: 2
|  | | Ingredients | | - | | 2 beef ribeye steaks, cut 3/4 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, crushed |
| - | | 3/4 cup balsamic vinegar |
| - | | 2 tablespoons butter |
| - | | 1/4 teaspoon salt |
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