Ribeye Steaks With Blue Cheese Butter And Mushrooms Recipe

Name: Ribeye Steaks With Blue Cheese Butter And Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 beef ribeye steaks, 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

Servings: persons

4 beef ribeye steaks, 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

1
Combine garlic, thyme and pepper; press evenly onto beef steaks. Set aside.
2
Brush mushrooms with oil. Place steaks in center of grid over medium, ash-covered coals; arrange mushrooms around steaks. Grill steaks, uncovered, 11 to 14 minutes (over medium heat on preheated gas grill, covered, 9 to 14 minutes) for medium rare (145u00b0F) to medium (160u00b0F) doneness, turning occasionally. Grill mushrooms 16 to 18 minutes (over medium heat on preheated gas grill, covered, 12 to 15 minutes) or until tender, turning occasionally.
3
Meanwhile, combine Blue Cheese Butter ingredients in small bowl until well blended.
4
Cover and refrigerate 2 steaks, 4 mushrooms and 1/2 cup Blue Cheese Butter to use in Ribeye 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.
5
Ribeye Steak Sandwiches: Toast eight 1/2-inch thick slices olive bread. Spread 1 tablespoon leftover Blue Cheese Butter on 1 side of each bread slice. Carve leftover grilled steaks into slices; season with salt and pepper, as desired. Divide slices evenly among buttered sides of 4 bread slices.Top each with 1 leftover grilled mushroom. Divide 1-1/2 cups fresh baby spinach evenly over mushrooms. Close sandwiches with remaining bread slices, buttered sides down. Cut sandwiches in half; serve.

620

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 beef ribeye steaks, cut 1 inch thick (about 12 ounces each), 2 tablespoons minced garlic, 2 tablespoons chopped fresh thyme, 1/2 teaspoon pepper, and more.

Yes, Ribeye Steaks With Blue Cheese Butter And Mushrooms falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ribeye Steaks With Blue Cheese Butter And Mushrooms

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