RIBEYE STEAKS WITH BLUE CHEESE BUTTER & MUSHROOMS

Makes 4 servings.

Total preparation and cooking time: 35 to 40 minutes

Ingredients:

4 well-trimmed beef ribeye steaks, cut 1 inch thick (about 12 ounces each)
2 tablespoons chopped fresh thyme
2 tablespoons minced garlic
½ teaspoon pepper

8 medium portobello mushrooms, stems removed (about 1-3/4 pounds)
¼ cup olive oil

Salt
Chopped fresh parsley (optional)

Blue Cheese Butter:
½ cup crumbled blue cheese
¼ cup butter, softened
3 tablespoons chopped rehydrated sun-dried tomatoes, not packed in oil
1 tablespoon chopped fresh parsley

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

2. Brush mushrooms with 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. Cover and refrigerate 2 steaks, 4 mushrooms and 1/2 cup Blue Cheese Butter to use in Ribeye Steak Sandwiches. Coarsely chop remaining 4 mushrooms; divide evenly among 4 plates. Spread remaining Blue Cheese Butter over remaining 2 steaks. Carve steaks into slices; arrange evenly over mushrooms. Season with salt, as desired. Garnish with parsley, if desired.

Cooks Tip: To rehydrate sun-dried tomatoes, cover with boiling water; let stand 10 minutes. Drain well before using.

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. Makes 4 servings.

Nutrition information 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 mcg vitamin B₁₂; 2.6 mg iron; 45.3 mcg selenium; 5.8 mg zinc.

This beef recipe appears in the “Beef . . . Outdoors at the Grill” recipe brochure brought to you by Alabama Beef Producers, Cattlemen’s Beef Board and National Cattlemen’s Beef Association.

Alabama Cattlemen’s Association – 201 S. Bainbridge Street, Montgomery, AL 36104