Ribeye Steaks with Blue Cheese Butter and Mushrooms

Ribeye Steaks with Blue Cheese Butter and Mushrooms
35 to 40 minutes

Ingredients:
4 well-trimmed beef ribeye steaks, cut 1 inch thick (about 12 ounces each)
2tablespoons chopped fresh thyme
2tablespoons minced garlic
1/2teaspoon pepper
8medium portobello mushrooms, stems removed (about 1-3/4 pounds)
1/4cup olive oil
Salt
Chopped fresh parsley (optional)

Blue Cheese Butter:
1/2cup crumbled blue cheese
1/4cup butter, softened
3tablespoons chopped rehydrated sun-dried tomatoes, not packed in oil
1tablespoon chopped fresh parsley

Instructions:
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 or 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.

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.

Cook’s Tip: To prepare on gas grill, preheat grill according to manufacturer’s directions for medium heat. Place steaks and mushrooms on grid as directed above. Grill steaks, covered, 9 to 14 minutes for medium-rare to medium doneness, turning occasionally. Grill mushrooms 12 to 15 minutes or until tender, turning occasionally.

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