Ribeye Steaks with Blue Cheese Butter and Mushrooms

Ready in 45 minutes
1 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Ribeye Steaks with Blue Cheese Butter and Mushrooms"

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The blue cheese butter is awesome!


Ingredients

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2 beef ribeye steaks; cut 1-inch thick and well-trimmed (about 12 ounces each)
2 tablespoon fresh thyme; chopped
2 tablespoon 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
For the Blue Cheese Butter:
1/2 cup crumbled blue cheese
1/4 cup butter; softened
3 tablespoon rehydrated sun-dried tomatoes; not packed in oil, chopped
1 tablespoon fresh parsley; chopped

Original recipe makes 2 Servings

Servings  

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.

Credits

Added on Award Medal
Calories Per Serving: 399 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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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.]
sbjonas 3 years ago
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