This Steak with Creamy Balsamic Mushroom Sauce is an easy, restaurant-style dinner made with tender New York strip or ribeye steaks and a rich, flavorful mushroom sauce. Finished with balsamic vinegar, garlic, and cream, this steak recipe is perfect for a special dinner at home or an elevated weeknight meal.
While I love a good ribeye, you can substitute New York Strip, T-Bone, or Porterhouse with thisrecipe. I paired this dish with homemade mashed potatoes and steamed broccoli and carrots. This one is definitely a keeper in our house and if you love steak, you'll want to make sure you try this one.
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Ingredients:
- 4 boneless ribeye steaks
- 2 tbsp. olive oil
- 20 baby bella mushrooms quartered
- 3-4 cloves garlic, minced
- ½ teaspoon kosher salt, plus some for seasoning your steaks
- ¼ teaspoon ground black pepper, plus some for seasoning your steaks
- ¼ cup good quality balsamic vinegar (I used a hibiscus balsamic vinegar)
- ¼ cup chicken broth
- ¼ cup heavy cream
- 1 tablespoon unsalted butter
Directions:
- Heat an outdoor grill over medium heat. Coat each steak evenly with salt and pepper for flavor.
- Place steak on grill and cook for 5 minutes. Then, flip and cook an additional 5 minutes. Cook steak to your desired temperature. While steak is cooking on the grill, start the sauce.
- In a medium saucepan, heat your olive oil over medium-heat. Add mushrooms and saute for 8-10 minutes, until most of the juices have released and the mushrooms start to brown.
- Add the garlic and cook an additional minute, allowing the garlic to become fragrant. Add the salt and pepper.
- Add the chicken broth and balsamic vinegar and cook 8-10 minutes or until liquid is reduced by half.
- Add the cream, and stir well. Cook until heated through and then remove from heat.
- Add the butter and stir to combine until melted.
- Serve hot over the steaks.
Grilled Ribeye Steak with Creamy Balsamic Mushroom Sauce
This Steak with Creamy Balsamic Mushroom Sauce is an easy, restaurant-style dinner made with tender New York strip or ribeye steaks and a rich, flavorful mushroom sauce. Finished with balsamic vinegar, garlic, and cream, this steak recipe is perfect for a special dinner at home or an elevated weeknight meal.
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Servings: 4 people
Calories: 651kcal
Equipment
- Grill
Ingredients
- 4 Ribeye Steaks
- 2 Tablespoons olive oil
- 20 Baby Bella Mushrooms, quartered
- 4 garlic cloves, minced
- 2 teaspoons salt, divided
- 1¼ teaspoon black pepper, divided
- ¼ cup balsamic vinegar
- ¼ cup chicken broth
- ¼ cup heavy cream
- 1 Tablespoon butter, unsalted
Instructions
- Heat an outdoor grill over medium heat. Coat each steak evenly with 1½ teaspoons salt and 1 teaspoon pepper for flavor.
- Place steak on grill and cook for 5 minutes. Then, flip and cook an additional 5 minutes. Cook steak to your desired temperature. While steak is cooking on the grill, start the sauce.
- In a medium saucepan, heat 2 Tablespoons of olive oil. Add the mushrooms and saute until most of the juices have released and the mushrooms start to brown.
- Add the garlic and cook an additional minute, allowing the garlic to become fragrant. Add the additional ½ teaspoon of salt and ¼ teaspoon of pepper.
- Add the chicken broth and balsamic vinegar and cook 8-10 minutes or until liquid is reduced by half.
- Add the cream and stir well. Cook for 1-2 more minutes and then remove from heat.
- Add the butter and stir to combine until melted.
- Pour the sauce over the grilled steaks and serve.
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Nutrition
Calories: 651kcal | Carbohydrates: 9g | Protein: 49g | Fat: 47g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 23g | Trans Fat: 0.1g | Cholesterol: 162mg | Sodium: 1372mg | Potassium: 1110mg | Fiber: 1g | Sugar: 5g | Vitamin A: 344IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 5mg
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Elin
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