Happy Friday, guys!

How was everyone's week?  Ours was pretty busy.  I've been working all week and just have been too exhausted to do much of anything else!  I had the pleasure of having the day off yesterday, though, and decided to surprise Andy with some big and juicy steaks for dinner.

The sauce is really easy, too.  I decided to pickle some mushrooms (weird, but pleasantly acidic) and use the quick pickling liquid as a component in an easy pan sauce. 

The whole meal came together in less than 30 minutes and was absolutely delicious!  We both cleaned our plates right up!


2 bone-in ribeye steaks
salt and pepper, to taste
2 tablespoons unsalted butter

1/4 lb. cremini mushrooms, sliced
1/2 cup white balsamic vinegar
1 tablespoon salt
1 cup veal/beef stock
1 tablespoon unsalted butter

In a small saucepan, bring the balsamic vinegar and salt to a boil.  Stir until the salt is completely dissolved.  Place the mushrooms in a small bowl and cover with the hot pickling liquid.  Let sit for at least 30 minutes.

Heat a large cast iron skillet under medium high heat.  Melt the 2 tablespoons of butter.  Season steaks with salt and pepper on both sides.  Add to skillet and cook until a nice sear forms.  Cook the steaks until desired doneness – a perfect medium rare for us take about 7-8 minutes depending on how thick your steaks are.

Remove the steaks from the skillet and let rest on a cutting board.  Add the mushrooms and pickling liquid to the pan to deglaze.  Cook until mushrooms are starting to soften and vinegar is reduced to about 3 tablespoons.  Add veal stock and reduce liquid by half, or until at a syrupy/sauce-like consistency.  Mount the sauce with the remaining 1 tablespoon of butter and season with salt and pepper, to taste.

Serve steaks with desired starch (we had some mashed potatoes) and top with mushrooms and sauce.

This was definitely a nice little treat.  We don't have red meat very often, but when we do, we like to do it up right!
Hope you all have a great weekend!