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Ribeye Steaks with Blue Cheese Butter and Mushrooms Ribeye Steaks with Blue Cheese Butter and Mushrooms


4 well-trimmed ribeye steaks, cut 1-inch thick (about 12 ounces each)
2 tablespoons fresh thyme, chopped
2 tablespoons garlic, minced
½ teaspoon pepper
8 medium portobello mushrooms, stems removed (about 1 3/4 pounds)
¼ cup olive oil
Fresh parsley, chopped (optional)

Blue Cheese Butter:
½ cup crumbled blue cheese
¼ cup butter, softened
3 tablespoons rehydrated sun-dried tomatoes, chopped and not packed in oil
1 tablespoon fresh parsley, chopped


1. Combine thyme, garlic and pepper in small bowl; press evenly onto beef steaks. Set aside. 2. Brush mushrooms with oil. Place steaks in center of grid over medium, ash-covered coals; arrange mushrooms around steaks. Grill steaks, uncovered, 11 to 14 minutes for medium rare to medium doneness, turning occasionally. Grill mushrooms 16 to 18 minutes or until tender, turning occasionally. 3. Meanwhile combine Blue Cheese Butter ingredients in small bowl until well blended. 4. Cover and refrigerate 2 steaks, 4 mushrooms and ½ cup Blue Cheese Butter to use in Ribeye Steak Sandwiches. Coarsely chop remaining 4 mushrooms; divide evenly among 4 plates. Spread remaining Blue Cheese Butter over remaining 2 steaks. Carve steaks into slices; arrange evenly over mushrooms. Season with salt, as desired. Garnish with parsley, if desired.