Ribeye Steaks with Blue Cheese Butter and Mushrooms Steaks

Ingredients

• 2 well-trimmed beef ribeye steaks, cut 1-inch thick (about 12 oz. each)
• 2 Tbsp. chopped fresh thyme
• 2 Tbsp. minced garlic
• 1/2 tsp. pepper
• 4 medium portobello mushrooms, stems removed (about 1 3/4 lbs.)
• 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

Instructions

Combine thyme, garlic and pepper in small bowl; press evenly onto beef steaks. Set aside.

Brush mushrooms with oil. Place steaks in center of grid over medium, ash-covered coals; arrange mushrooms around steaks. Grill steaks, uncovered, 11-14 minutes for medium rare to medium doneness, turning occasionally. Grill mushrooms 16-18 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 over steaks. Carve steaks into slices; arrange evenly over mushrooms. Season with salt, as desired. Garnish with parsley, if desired.

Suggestions

To rehydrate sun-dried tomatoes, cover with boiling water; let stand 10 minutes. Drain well before using. Leftovers? Make steak sandwiches and serve with blue cheese butter.

Nutritional Information

Nutrition info per serving: 337 calories; 20 g fat (7 g saturated fat; 9 g monounsaturated fat); 89 mg cholesterol; 159 mg sodium; 6.0 g carbohydrate; 1.6 g fiber; 32 g protein; 11.6 mg niacin; 0.7 mg vitamin B6; 1.6 mg vitamin B12; 2.6 mg iron; 45.3 mcg selenium; 5.8 mg zinc.