Ribeye Steaks with Blue Cheese Butter and Mushrooms
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40
Minutes
4
Servings
12
Ingredients
Ingredients
Blue Cheese Butter:
Preparation
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Step 1
Combine garlic, thyme and pepper; press evenly onto beef steaks. Set aside.
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Step 2
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.
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Step 3
Meanwhile, combine Blue Cheese Butter ingredients in small bowl until well blended.
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Step 4
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.
Nutrition Information
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.
Nutrition Tip
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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