Ribeye being flipped over by a set of tongs while on a standup propane grill's cooking grids.

Ribeye Steaks with Blue Cheese Butter and Mushrooms

Name: Ribeye Steaks with Blue Cheese Butter and Mushrooms Recipe
Prep time: 20 min
Cook time: 25 min
Yield: 4 Servings
Cuisine: Beef
Ingredients: 4 (12 oz ea) Beef Ribeye Steaks Boneless, cut 1 inch thick; 2 tbsp Minced Garlic; 2 tbsp Chopped Fresh Thyme; 1/2 tsp Pepper; 8 md Portobello Mushrooms, stems removed (1-3/4 lb total); 1/4 cup Olive Oil; Salt, to taste; Chopped Fresh Parsley, to taste (optional); Blue Cheese Butter:; 1/2 cup Crumbled Blue Cheese; 1/4 cup Butter, softened; 3 tbsp Chopped Rehydrated Sun-dried Tomatoes, not packed in oil; 1 tbsp Chopped Fresh Parsley; Additional Items:; Small Bowl; Aluminum Foil

Recipe and Photo Courtesy of BeefItsWhatsForDinner.com

Makes: 4 servings
Prep Time: 15 - 25 minutes
Cook Time: 15 - 30 minutes

Ingredients:

Beef Ribeye Steaks Boneless, cut 1 inch thick
Minced Garlic
Chopped Fresh Thyme
Pepper
Portobello Mushrooms, stems removed (1-3/4 lb total)
Olive Oil
Salt, to taste
Chopped Fresh Parsley, to taste (optional)

Blue Cheese Butter:

Crumbled Blue Cheese
Butter, softened
Chopped Rehydrated Sun-dried Tomatoes, not packed in oil
Chopped Fresh Parsley

Additional Items:

• Small Bowl
• Aluminum Foil

Directions:

Combine garlic, thyme and pepper; press evenly onto beef steaks. Set aside.
Brush mushrooms with oil.
Preheat grill to medium.
Place steaks on cooking grid; arrange mushrooms around steaks.
Grill steaks, covered, 9 to 14 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Grill mushrooms 12 to 15 minutes or until tender, turning occasionally.
Meanwhile, combine Blue Cheese Butter ingredients in small bowl until well blended.
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.

Ribeye Steak Sandwiches:

Toast eight (8) 1/2-inch thick slices olive bread.
Spread 1 tbsp 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.