Ribeye Steak with Mushrooms and Onions

INGREDIENTS:

2 ribeye steaks (about 1 inch thick)
2 tablespoons olive oil
Salt and pepper, to taste
1 tablespoon butter
1 medium onion, thinly sliced
8 ounces mushrooms (cremini, button, or portobello), sliced
2 garlic cloves, minced
1/2 cup beef broth (or red wine, for a deeper flavor)
1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
1 tablespoon balsamic vinegar (optional, for added depth of flavor)

DIRECTIONS:

1.  Prepare the Ribeye Steaks:

.  Start by seasoning your ribeye steaks with salt and pepper on both sides. Let them rest at room temperature for about 15 minutes to ensure even cooking.

2.  Cook the Ribeye Steaks:

.  Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat. Add the olive oil and allow it to heat up until it starts shimmering.
.  Once the pan is hot, place the ribeye steaks in the pan and cook for about 4-5 minutes per side for medium-rare, or longer for your desired level of doneness. Use tongs to flip the steaks and ensure they are seared evenly on both sides.
.  Remove the steaks from the pan and let them rest on a plate, tenting with foil to keep them warm while you prepare the mushrooms and onions.

3.  Sauté the Onions and Mushrooms:

.  In the same skillet, add the butter and let it melt over medium heat. Add the sliced onions and cook for about 4-5 minutes, stirring occasionally, until the onions become soft and caramelized.
.  Add the sliced mushrooms and minced garlic to the skillet, stirring occasionally. Cook for another 4-5 minutes, allowing the mushrooms to soften and release their moisture …