Rib Eye Steaks with Blue Cheese Butter and Mushrooms: Recipe
Grilling season is upon us and there’s nothing better than a great steak on the grill.
Angela Horkan of the Wisconsin Beef Council joins FOX6 WakeUp to share a recipe for rib eye steaks.
Rib Eye Steaks with Blue Cheese Butter and Mushrooms
- 4 boneless beef rib eye steaks, cut 1 inch thick (about 12 ounces each)
- 2 tablespoons minced garlic
- 2 tablespoons chopped fresh thyme
- 1/2 teaspoon of pepper
- 8 medium portobello mushrooms, stems removed (about 1-3/4 pounds)
- 1/4 cup olive oil
- 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
Combine garlic, thyme and pepper; press evenly onto beef steaks. Put aside.
Brush mushrooms with oil. Place steaks on a rack over medium coals covered in ashes; Arrange the mushrooms around the steaks. Grill steaks, covered, 10 to 14 minutes (on medium heat on preheated gas grill 9 to 14 minutes) for medium-rare (145°F) to medium (160°F) doneness, turning occasionally . Grill mushrooms 16 to 18 minutes (medium heat on preheated gas grill, 12 to 15 minutes) or until tender, turning occasionally.
Meanwhile, combine blue cheese butter ingredients in a small bowl until well blended.
Cover and refrigerate 2 steaks, 4 mushrooms and 1/2 cup blue cheese butter to use in rib eye steak sandwiches. Spread the remaining blue cheese butter on the remaining 2 steaks. Roughly chop the remaining 4 mushrooms; divide evenly among 4 plates. Cut the steaks into slices; arrange evenly over mushrooms. Season with salt, as desired. Garnish with parsley, if desired.
Rib Eye Steak Sandwiches: Toast eight slices of 1/2-inch-thick olive bread. Spread 1 tablespoon of remaining blue cheese butter on 1 side of each slice of bread. Cut leftover grilled steaks into slices; season with salt and pepper, to taste. Spread the slices evenly over the buttered sides of 4 slices of bread. Top each with 1 remaining grilled mushroom. Spread 1 1/2 cups of fresh spinach evenly over the mushrooms. Close the sandwiches with the remaining slices of bread, buttered side down. Cut sandwiches in half; serve.