Ribeye Steaks with Balsamic Mushroom Sauce

Ingredients:
2 beef ribeye steaks, cut 3/4 inch thick (about 9 to 12 ounces each)
Salt and pepper
1package (8 ounces) cremini or button mushrooms, cut in half
1teaspoon dried thyme leaves, crushed
3/4cup balsamic vinegar
2tablespoons butter
1/4teaspoon salt

Instructions:
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.

Makes 2 to 4 servings.

Nutrition information per serving (1/2 of recipe): 550 calories; 26 g fat (13 g saturated fat; 9 g monounsaturated fat); 176 mg cholesterol; 1106 mg sodium; 17 g carbohydrate; 1.1 g fiber; 59 g protein; 20.4 mg niacin; 1.3 mg vitamin B6; 3.3 mcg vitamin B12; 4.5 mg iron; 95.3 mcg selenium; 11.7 mg zinc.