Grilled Rib Eye Steaks with Gorgonzola Butter
2 Rib Eye Steaks, (about 12 ounces each)
2 T Fresh Thyme, Chopped
2 T Garlic, Minced
1/2 t Pepper
1 lb Portabella Mushrooms, Sliced
1/4 C Olive Oil
Salt
1/4 C Italian Parsley, Chopped
Gorgonzola Butter
1/2 C Crumbled Gorgonzola
1/4 C Butter, Softened
3 T Sun-dried Tomatoes, Chopped
1 T Italian Parsley, Chopped
Combine thyme, garlic and pepper in small bowl; press evenly onto beef steaks. Set aside.
Brush mushrooms with oil. Place steaks in center of grill over medium heat, arrange mushrooms around steaks. Grill steaks, uncovered, 11-14 minutes for medium rare to medium, turning once. For mushrooms 16-18 minutes until tender, turning occasionally.
Meanwhile combine Gorgonzola Butter ingredients in small bowl until well blended.
Coarsely chop mushrooms and divide evenly among 4 plates. Spread Blue Cheese Butter over steaks. Carve steaks into slices; arrange evenly over mushrooms. Season with salt, as desired. Garnish with parsley.
2 T Fresh Thyme, Chopped
2 T Garlic, Minced
1/2 t Pepper
1 lb Portabella Mushrooms, Sliced
1/4 C Olive Oil
Salt
1/4 C Italian Parsley, Chopped
Gorgonzola Butter
1/2 C Crumbled Gorgonzola
1/4 C Butter, Softened
3 T Sun-dried Tomatoes, Chopped
1 T Italian Parsley, Chopped
Combine thyme, garlic and pepper in small bowl; press evenly onto beef steaks. Set aside.
Brush mushrooms with oil. Place steaks in center of grill over medium heat, arrange mushrooms around steaks. Grill steaks, uncovered, 11-14 minutes for medium rare to medium, turning once. For mushrooms 16-18 minutes until tender, turning occasionally.
Meanwhile combine Gorgonzola Butter ingredients in small bowl until well blended.
Coarsely chop mushrooms and divide evenly among 4 plates. Spread Blue Cheese Butter over steaks. Carve steaks into slices; arrange evenly over mushrooms. Season with salt, as desired. Garnish with parsley.
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