Ribeye Steaks with Crème Mushroom Balsamic Reduction

Ribeye Steaks with Crème Mushroom Balsamic Reduction
Prep time:
Cook time:
Total time:
Serves: 4
  • Wild Harvest Ribeye Steaks 4 each
  • Farm Fresh Grill Seasoning 2 Tbsp
  • Canola oil 3 Tbsp
  • Butter 2 Tbsp
  • Chopped Garlic 2 Tbsp
  • Chopped Shallots 2 Tbsp
  • Sliced Wild Mushrooms 2 Pkgs
  • Port Wine ¼ Cup
  • Balsamic Vinegar ½ Cup
  • Brown Sugar 1 Tbsp
  • Plain Greek Yogurt ¼ Cup
  • Butter 3 Tbsp
  1. ) Blot dry steaks with a paper towel, press the Farm Fresh Grill Seasoning on to the steaks coating both sides.
  2. ) Heat pan the add the Canola Oil and Butter, once hot but not smoking sear the steaks on medium high, cooking them to your desired doneness, once done remove from pan and allow to rest for a few minutes.
  3. ) In pan, reduce the heat to medium then add the garlic and shallots, sauté for one minute then add the mushrooms cook for one more minute, then deglaze with Port Wine.
  4. ) Then add balsamic vinegar and brown sugar, cook for a couple minutes longer, once the vinegar starts to thicken, whisk in the Greek Yogurt and butter.
  5. ) Serve the sauce over the steaks, and with your favorite side dishes.
  6. Serve with: Pesto Mashed Parsnips with Greek Yogurt.
  7. Serve with: Kale and Spinach Saute with Country Ham.