Cattle Corner: Ribeye Steaks with  Balsamic Mushroom Sauce

Waiting for the shot-gun signal at the 2019 Tehama County Cattlemen’s 18 hole 4 man scramble golf tournament. Everyone is invited to come play this year’s event on Sunday, March 29 at Wilcox Oaks. For information please call 570-1276 or 736-3428.


Ribeye Steaks with Balsamic Mushroom Sauce is from

Makes 2 to 4 servings. 

Total preparation and cooking time: 35 to 45 minutes.


ν 2 beef ribeye steaks, cut 3/4 inch thick (about 9 to 12 ounces each).

ν Salt and pepper.

ν 1 package (8 ounces) cremini mushrooms.

ν 1 teaspoon dried thyme leaves, crushed

ν 3/4 cup balsamic vinegar

ν 2 tablespoons butter

ν 1/4 teaspoon salt


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. 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. Serve sauce with steaks.

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