Sentry Foods Recipes

Ribeye Steaks with Balsamic Mushroom Sauce

Yield: Serves 2 to 4


2 beef ribeye steaks, cut 3/4-inch thick (about 9 to 12 ounces each)
1 pkg. (8 ounces) button or cremini mushrooms, cut in half
1 teaspoon dried thyme leaves, crushed
3/4 cup balsamic vinegar
2 Tablespoons butter
1/4 teaspoon salt

Nutrition Facts

Yield: Serves 2 to 4

Approximate Nutrient Content per serving:

Calories: 550
Calories From Fat: 234
Total Fat: 26g
Saturated Fat: 13g
Cholesterol: 176mg
Sodium: 1106mg
Total Carbohydrates: 17g
Dietary Fiber: 1.1g
Protein: 59g

Based on half of the recipe

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.


1. 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 to medium doneness, turning once. 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.

3. 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.

4. Stir in butter, mushrooms and 1/4 teaspoon salt. Cook and stir until heated through. Serve sauce with steaks.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.

Please note that some ingredients and brands may not be available in every store.

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Sentry Foods Recipes