Ribeye w/Mushroom Sauce

I LOVE the flavor of these steaks with the Mushroom Sauce. 

Ingredients:
Ribeye Steaks
Kosher Salt
Garlic
Pepper
16 oz. Cremini or Portobella mushrooms, thinly sliced
1/2 tsp. salt
1 1/2 cups balsamic vinegar
4 TBSP. butter
2 tsp. thyme, crushed

For the steaks, dry with a paper towl and lightly season both sides of the steaks with kosher salt and fresh garlic and rub it into the steak.  Place salted steaks in the fridge for at least 2 hours prior to grilling.  Remove from fridge 30 minutes before grilling.  Trim off 1/2 inch from the tip of each steak and mince up.  Save for the mushroom sauce.  Brush each steak with olive oil 10 minutes before grilling.  Heat the grill up to about 600 degrees.  Flame the steaks for one minute on each side, using a fresh part of the grill when you flip it.  This will trap in the juices and it makes nice lines on the steak too.  Then move to the upper rack and finish cooking while not on direct heat.  Remove the steaks when done and let them rest for 5 minutes prior to serving.

To prepare the mushroom sauce, add the minced raw steak and a little olive oil.  Brown.  Add the sliced mushrooms and a little salt.  Saute until mushrooms are tender.  Remove mushroom mixture.  Add balsamic vinegar and turn the heat to a medium, high heat.  Cook until it is reduced to about 1/2 cup left in liquid.  Add butter, thyme and mushroom mixture.  Top steaks with the mushroom sauce and serve.