Ribeye Steaks with Blue Cheese Butter and Mushrooms
Ingredients
| 2 beef ribeye steaks; cut 1-inch thick and well-trimmed (about 12 ounces each) |
| 2 tablespoonfresh thyme; chopped |
| 2 tablespoongarlic; minced |
| 1/2 teaspoonpepper |
| 4 mediumportobello mushrooms; stems removed (about 1 3/4 pounds) |
| 1/4 cupolive oil |
| Salt |
| Fresh; parsley |
| For the Blue Cheese Butter: |
| 1/2 cupcrumbled blue cheese |
| 1/4 cupbutter; softened |
| 3 tablespoonrehydrated sun-dried tomatoes; not packed in oil, chopped |
| 1 tablespoonfresh parsley; chopped |
Ribeye Steaks with Blue Cheese Butter and Mushrooms Preparation
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.
Notes
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 Reviews
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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.
[I posted this recipe.]
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