Ribeye Steaks with Blue Cheese Butter and Mushrooms

Ribeye.JPG

INGREDIENTS:

  • 4 beef Ribeye Steaks Boneless, cut 1 inch thick (about 12 oz each)

  • 2 tbsp minced garlic

  • 2 tbsp chopped fresh thyme

  • 1/2 tsp pepper

  • 8 medium Portobello mushrooms, stems removed (about 1-3/4 lbs.)

  • 1/4 cup olive oil

  • Salt

  • Chopped fresh parsley (optional)

    BLUE CHEESE BUTTER:

  • 1/2 cup crumbled blue cheese

  • 1/4 cup butter, softened

  • 3 tbsp chopped rehydrated sun-dried tomatoes, not packed in oil

  • 1 tbsp chopped fresh parsley

COOKING:

  1. Combine garlic, thyme and pepper; press evenly onto beef steaks. Set aside.

  2. Brush mushrooms with oil.

  3. Place steaks on grid over medium, ash-covered coals; arrange mushrooms around steaks.

  4. Grill steaks, covered, 10 to 14 minutes (over medium heat on preheated gas grill 9 to 14 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

  5. Grill mushrooms 16 to 18 minutes (over medium heat on preheated gas grill, 12 to 15 minutes) or until tender, turning occasionally.

  6. Meanwhile, combine Blue Cheese Butter ingredients in small bowl until well blended.

  7. Cover and refrigerate 2 steaks, 4 mushrooms and 1/2 cup Blue Cheese Butter to use in Ribeye Steak Sandwiches.

  8. Spread remaining Blue Cheese Butter over remaining 2 steaks.

  9. Coarsely chop remaining 4 mushrooms; divide evenly among 4 plates.

  10. Carve steaks into slices; arrange evenly over mushrooms.

  11. Season with salt, as desired. Garnish with parsley, if desired.

Jennifer Elwell