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Ribeye Steaks with Blue Cheese Butter and Mushrooms

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Source: txbeef.org

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Yield: Serves 4

Beef, blue cheese, butter

RECIPE INGREDIENTS

2 well-trimmed beef ribeye steaks, cut 1-inch thick (about 12 ounces each)

2 tablespoons fresh thyme, chopped

2 tablespoons garlic, minced

1/2 teaspoon pepper

4 medium portobello mushrooms, stems removed (about 1 3/4 pounds)

1/4 cup olive oil

Salt

Fresh parsley, chopped (optional)

For the Blue Cheese Butter:

1/2 cup crumbled blue cheese

1/4 cup butter, softened

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

1 tablespoon fresh parsley, chopped

Ribeye Steaks with Blue Cheese Butter and Mushrooms Recipe at Cooking.com

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DIRECTIONS

Combine thyme, garlic and pepper in small bowl; press evenly onto beef steaks. Set aside.

Brush mushrooms with oil. Place steaks in center of grid over medium, ash-covered coals; arrange mushrooms around steaks. Grill steaks, uncovered, 11-14 minutes for medium rare to medium doneness, turning occasionally. Grill mushrooms 16-18 minutes until tender, turning occasionally.

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

Coarsely chop mushrooms; divide evenly among 4 plates. Spread Blue Cheese Butter over steaks. Carve steaks into slices; arrange evenly over mushrooms. Season with salt, as desired. Garnish with parsley, if desired.

TIPS:
To rehydrate sun-dried tomatoes, cover with boiling water; let stand 10 minutes. Drain well before using.
Leftovers? Make steak sandwiches and serve with blue cheese butter.

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Ribeye Steaks with Blue Cheese Butter and Mushrooms

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