Rib-eye Steaks With Blue Cheese Butter & Mushrooms

Ingredients

• 4 beef rib-eye steaks, boneless, cut 1 inch thick (about 12 ounces each) 
• 2 tablespoons minced garlic 
• 2 tablespoons chopped fresh thyme 
• 1/2 teaspoon pepper  
• 8 medium Portobello mushrooms, stems removed (about 1-3/4 pounds) 
• 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 tablespoons chopped rehydrated sun-dried tomatoes, not packed in oil 
• 1 tablespoon chopped fresh parsley

Directions

1. Combine garlic, thyme and pepper; press evenly onto beef steaks. Set aside. 
2. Brush mushrooms with oil. Place steaks on grid over medium, ash-covered coals; arrange mushrooms around steaks. 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. Grill mushrooms 16 to 18 minutes (over medium heat on preheated gas grill, 12 to 15 minutes) or until tender, turning occasionally. 
3. Meanwhile, combine ingredients for Blue Cheese Butter in small bowl until well blended. 
4. Cover and refrigerate 2 steaks, 4 mushrooms and 1/2 cup Blue Cheese Butter to use in Rib-eye Steak Sandwiches. Spread remaining Blue Cheese Butter over remaining 2 steaks. Coarsely chop remaining 4 mushrooms; divide evenly among 4 plates. Carve steaks into slices; arrange evenly over mushrooms. Season with salt, as desired. Garnish with parsley, if desired.

More Meaty Recipes

KC Strip Steak over Pearled Sorghum Pilaf

Grilled T-Bone Steaks with BBQ Rub

Air Fryer Marinated Steak Bites