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
Prep time: 20 min
Cook time: 25 min
Yield: 4 Servings
Cuisine: Beef
Ingredients: 4 beef Ribeye 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

Recipe and Photo Courtesy of BeefItsWhatsForDinner.com

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

Ingredients:

4 beef Ribeye Steaks Boneless, cut 1 inch thick (about 12 ounces each)
2 tbsp minced garlic
2 tbsp chopped fresh thyme
1/2 tsp 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 tbsp chopped rehydrated sun-dried tomatoes, not packed in oil
1 tbsp chopped fresh parsley

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 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.