CB's Rib Eyes with Balsamic-Mushroom Sauce

Steaks

• 2 rib-eye steaks, cut 1 to 2 inches thick
• coarse salt
• pepper
• canola oil spray

Mushroom Sauce

• 8 oz thinly sliced cremini or white mushrooms
• 1/4 tsp salt
• 3/4 cup balsamic vinegar
• 2 Tbsp butter
• 1 tsp dried thyme leaves, crushed

Pat the steaks dry with a paper towel. Lightly season both sides of the steaks with salt, and rub it in. This helps to draw out natural sugars and proteins that enhance searing.

Place salted steaks in a glass dish, and let rest in refrigerator for about 2 hours. Remove steaks about 30 minutes prior to grilling, and place on room-temperature plate.

Trim off 1/2 inch from the tip of each steak. Mince this up, season with a pinch of salt and pepper, and reserve.

Preheat grill to high; lightly spray both sides of each steak with canola oil. Place steaks on the grill, and don't move them until you see the bottom edge beginning to brown (about 3 minutes). Use tongs to turn steaks over, and move them to a fresh section of the grill. Cook for 3 minutes more or until that side of the meat begins to turn brown. Turn the steaks over again, and rotate them so that the grill grates are crossing the original sear marks. After 2 to 3 minutes, use the tongs to turn the meat over, and cross-hatch the other side. PLace the steaks in an uncovered aluminum pan, and let them finish over indirect heat to desired doneness. Remove the steaks, and let them rest at room temperature for about 15 to 20 minutes.

To prepare mushroom sauce, spray a saute pan with canola oil, and place over medium heat directly on the grill or on the side burner. Add all of the minced raw steak to brown.

When the meat has cooked, add the sliced mushrooms and a pinch of salt. Continue to saute on medium until mushrooms are tender, about 3 to 5 minutes.

Remove mushroom mixture, and set aside. Ad balsamic vinegar to skillet; increase heat to medium high. Cook 7 to 10 minutes, stirring up any browned bits remaining in the skillet with a spatula. When the sauce is reduced to 1/4 cup, stir in butter, thyme, cooked mushrooms, and a pinch of salt. Cook and stir until heated through. Serve sauce with steaks.

Makes 2 servings.