Rib Eye Steaks with Blue Cheese Butter & Shrooms
4 Grassfed Beef Rib Eye Steaks, 1" thick
2 tablespoons minced garlic
2 tablespoons chopped, fresh thyme
1/2 teaspoon cracked, black pepper
8 medium portobello mushrooms, stems removed
1/4 cup olive oil
Chopped fresh parsley
Blue Cheese Butter:
1/2 cup crumbled blue cheese
1/4 cup real butter (do not use margarine!)
3 tablespoons chopped sun-dried tomatoes, not packed in oil
1 tablespoon chopped parsley
Combine garlic, thyme and pepper; press evenly on beef steaks. Set aside. Brush mushrooms with oil. Please steaks over medium heat on the grill; arrange mushrooms around steaks. Cover the grill. Grill to personal taste. We recommend medium to rare for the best steak.
While the steak is cooking, combine Blue Cheese Butter ingredients in small bowl until well stirred.
When steaks are at desired doneness, place on platter to rest for 15 minutes. Spoon Blue Cheese butter over the top and serve.
*Original recipe adapted from the National Beef Council to meet our family's needs.