Ribeye Steaks With Blue Cheese Butter & Mushrooms
Preparation and Cooking Time
35 to 40 minutes
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.
- 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
- 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
- Combine thyme, garlic and pepper in small bowl; press evenly onto beef steaks. Set aside.
- 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.
- Meanwhile combine Blue Cheese Butter ingredients in small bowl until well blended.
- 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.
Reviews and Comments: