Pan-Seared Steaks with Balsamic Mushroom Glaze
Pan-Seared Steaks with Balsamic Mushroom Glaze
Ingredients
For the Steaks
- 1 1/2 pounds boneless ribeye steaks, about 1 to 1 1/2 inches thick
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 garlic cloves, smashed
- 2 fresh rosemary sprigs
For the Balsamic Mushroom Glaze
- 8 ounces cremini mushrooms, wiped clean and sliced
- 2 shallots, finely minced
- 2 tablespoons unsalted butter
- 1/2 cup dry red wine, such as Merlot or Cabernet Sauvignon
- 1/4 cup balsamic vinegar
- 1/2 cup beef broth
- 1 teaspoon fresh thyme, chopped
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Pat the steaks dry thoroughly with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper. Let them sit at room temperature for at least 15 minutes while preparing other ingredients.
⏱️ 15 min
- 2
Heat a large, heavy-bottomed skillet (preferably cast iron) over medium-high heat. Add the olive oil. Once the oil is shimmering, carefully place the seasoned steaks in the hot skillet, ensuring not to overcrowd the pan. You may need to sear in batches.
⏱️ 2 min
- 3
Sear the steaks for 3 to 4 minutes per side for medium-rare, or longer for desired doneness. During the last 2 minutes of cooking, add the 2 tablespoons of unsalted butter, smashed garlic cloves, and fresh rosemary sprigs to the skillet. Tilt the pan and spoon the melted butter mixture over the steaks repeatedly to baste them.
⏱️ 8 min
- 4
Remove the steaks from the skillet and transfer them to a cutting board. Tent loosely with aluminum foil and let them rest for at least 5 to 10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
⏱️ 10 min
- 5
While the steaks are resting, prepare the glaze. Discard the garlic and rosemary from the skillet. If there's excessive oil, carefully pour some out, leaving about 1 tablespoon. Return the skillet to medium heat. Add the 2 tablespoons of unsalted butter and allow it to melt.
⏱️ 1 min
- 6
Add the sliced cremini mushrooms and minced shallots to the skillet. Sauté, stirring occasionally, until the mushrooms are browned and the shallots are softened, about 5 to 7 minutes.
⏱️ 7 min
- 7
Pour in the dry red wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring to a simmer and cook until the wine has reduced by about half, approximately 2 to 3 minutes.
⏱️ 3 min
- 8
Stir in the balsamic vinegar, beef broth, and chopped fresh thyme. Bring the mixture to a gentle boil, then reduce the heat to low and simmer, stirring occasionally, until the glaze has thickened to your desired consistency, about 5 to 8 minutes. It should be thick enough to coat the back of a spoon.
⏱️ 8 min
- 9
Season the balsamic mushroom glaze with 1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper, or to taste. Slice the rested steaks against the grain.
⏱️ 2 min
- 10
Serve the sliced pan-seared steaks immediately, drizzled generously with the warm balsamic mushroom glaze.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pan-Seared Steaks with Balsamic Mushroom Glaze
Ingredients
For the Steaks
- 1 1/2 pounds boneless ribeye steaks, about 1 to 1 1/2 inches thick
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 garlic cloves, smashed
- 2 fresh rosemary sprigs
For the Balsamic Mushroom Glaze
- 8 ounces cremini mushrooms, wiped clean and sliced
- 2 shallots, finely minced
- 2 tablespoons unsalted butter
- 1/2 cup dry red wine, such as Merlot or Cabernet Sauvignon
- 1/4 cup balsamic vinegar
- 1/2 cup beef broth
- 1 teaspoon fresh thyme, chopped
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Pat the steaks dry thoroughly with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper. Let them sit at room temperature for at least 15 minutes while preparing other ingredients.
⏱️ 15 min - 2
Heat a large, heavy-bottomed skillet (preferably cast iron) over medium-high heat. Add the olive oil. Once the oil is shimmering, carefully place the seasoned steaks in the hot skillet, ensuring not to overcrowd the pan. You may need to sear in batches.
⏱️ 2 min - 3
Sear the steaks for 3 to 4 minutes per side for medium-rare, or longer for desired doneness. During the last 2 minutes of cooking, add the 2 tablespoons of unsalted butter, smashed garlic cloves, and fresh rosemary sprigs to the skillet. Tilt the pan and spoon the melted butter mixture over the steaks repeatedly to baste them.
⏱️ 8 min - 4
Remove the steaks from the skillet and transfer them to a cutting board. Tent loosely with aluminum foil and let them rest for at least 5 to 10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
⏱️ 10 min - 5
While the steaks are resting, prepare the glaze. Discard the garlic and rosemary from the skillet. If there's excessive oil, carefully pour some out, leaving about 1 tablespoon. Return the skillet to medium heat. Add the 2 tablespoons of unsalted butter and allow it to melt.
⏱️ 1 min - 6
Add the sliced cremini mushrooms and minced shallots to the skillet. Sauté, stirring occasionally, until the mushrooms are browned and the shallots are softened, about 5 to 7 minutes.
⏱️ 7 min - 7
Pour in the dry red wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring to a simmer and cook until the wine has reduced by about half, approximately 2 to 3 minutes.
⏱️ 3 min - 8
Stir in the balsamic vinegar, beef broth, and chopped fresh thyme. Bring the mixture to a gentle boil, then reduce the heat to low and simmer, stirring occasionally, until the glaze has thickened to your desired consistency, about 5 to 8 minutes. It should be thick enough to coat the back of a spoon.
⏱️ 8 min - 9
Season the balsamic mushroom glaze with 1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper, or to taste. Slice the rested steaks against the grain.
⏱️ 2 min - 10
Serve the sliced pan-seared steaks immediately, drizzled generously with the warm balsamic mushroom glaze.
⏱️ 1 min