Ribeyes and Portobello mushrooms are grilled and served with a compound butter. Bonus recipe for sandwiches using leftovers included.
Combine garlic, thyme and pepper; press evenly onto beef steaks. Set aside.
Brush mushrooms with oil. Place steaks on grid over medium, ash-covered coals; arrange mushrooms around steaks. Grill steaks, covered, 10 to 14 minutes (over 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 (over medium heat on preheated gas grill, 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.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving for Ribeye Steaks with Blue Cheese Butter and Mushrooms: 337 Calories; 180 Calories from fat; 20g Total Fat (7 g Saturated Fat; 9 g Monounsaturated Fat;) 89 mg Cholesterol; 159 mg Sodium; 6 g Total Carbohydrate; 1.6 g Dietary Fiber; 32 g Protein; 0 mg Calcium; 2.6 mg Iron; 11.6 mg NE Niacin; 0.7 mg Vitamin B6; 1.6 mcg Vitamin B12; 5.8 mg Zinc; 45.3 mcg Selenium.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.
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