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Beef
 
Ribeye Steaks With Blue Cheese Butter & Mushrooms

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Preparation and Cooking Time
35 to 40 minutes

Serves
Makes 4 servings

Notes, Tips & Suggestions
Cook's Tip:,/b> To rehydrate sun-dried tomatoes, cover with boiling water; let stand 10 minutes. Drain well before using.

Wine Pairing: The classic pairing with beef is Sutter Home Cabernet Sauvignon, excellent with tender, juicy ribeye steak. Or open Pinot Noir. It's a bit lighter in style, but has a subtle earthiness which mirrors that of the portobello mushrooms.


Ingredients
  • 4 well-trimmed beef ribeye steaks, cut 1 inch thick (about 12 ounces each)
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons minced garlic
  • 1/2 teaspoon pepper
  • 4 medium portobello mushrooms, stems removed (about 14 ounces)
  • 2 tablespoons Colavita Extra Virgin Olive Oil
  • Salt
  • Chopped fresh parsley (optional)
  • Blue Cheese Butter:
  • 2 tablespoons crumbled blue cheese
  • 2 tablespoons butter, softened
  • 2 tablespoons chopped rehydrated sun-dried tomatoes (not packed in oil)
  • 1 teaspoon chopped fresh parsley

Preparation
    1. Combine thyme, garlic and pepper in small bowl; press evenly onto beef steaks. Set aside.
    2. Brush mushrooms with olive oil. Place steaks in center of grid over medium, ash-covered coals; arrange mushrooms around steaks. Grill steaks, uncovered, 11 to 14 minutes for medium rare to medium doneness, turning occasionally. Grill mushrooms 16 to 18 minutes until tender, turning occasionally.
    3. Meanwhile combine Blue Cheese Butter ingredients in small bowl until well blended.
    4. Coarsely chop mushrooms; divide evenly among 4 plates. Spread Blue Cheese Butter evenly over each steak. Carve steaks into slices; arrange evenly over mushrooms. Season with salt, as desired. Garnish with parsley, if desired.



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