Ribeye Steaks with Blue Cheese Butter and Mushrooms Recipe | Blue Rhino

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