Ribeye Steaks with Blue Cheese Butter and Mushrooms Recipe | Blue Rhino
Ribeye's and Portobello mushrooms seem to be a divine combination. Ribeye Steaks with Blue Cheese Butter and Mushrooms make a bonus recipe for sandwiches using leftovers.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bluerhino.com.
Ingredients
- 4 (12 oz ea) Beef Ribeye Steaks Boneless, cut 1 inch thick
- 2 tbsp Minced Garlic
- 2 tbsp Chopped Fresh Thyme
- 1/2 tsp Pepper
- 8 md Portobello Mushrooms, stems removed (1-3/4 lb total)
- 1/4 cup Olive Oil
- Salt, to taste
- Chopped Fresh Parsley, to taste (optional)
- Blue Cheese Butter:
- 1/2 cup Crumbled Blue Cheese
- 1/4 cup Butter, softened
- 3 tbsp Chopped Rehydrated Sun-dried Tomatoes, not packed in oil
- 1 tbsp Chopped Fresh Parsley
- Additional Items:
- Small Bowl
- Aluminum Foil
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