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Rib Eye w/Blue Cheese Butter

Yield:  Serves 4
Beef, blue cheese, butter
2 well-trimmed beef ribeye steaks, cut 1-inch thick (about 12 ounces each)
2 tablespoons fresh thyme, chopped
2 tablespoons garlic, minced
1/2 teaspoon pepper
4 medium portobello mushrooms, stems removed (about 1 3/4 pounds)
1/4 cup olive oil
Fresh parsley, chopped (optional)
For the Blue Cheese Butter:
1/2 cup crumbled blue cheese
1/4 cup butter, softened
3 tablespoons rehydrated sun-dried tomatoes, not packed in oil, chopped
1 tablespoon fresh 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 grid over medium, ash-covered coals; arrange mushrooms around steaks. Grill steaks, uncovered, 11-14 minutes for medium rare to medium doneness, turning occasionally. Grill mushrooms 16-18 minutes until tender, turning occasionally.
Meanwhile combine Blue Cheese Butter ingredients in small bowl until well blended.
Coarsely chop mushrooms; 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, if desired.
To rehydrate sun-dried tomatoes, cover with boiling water; let stand 10 minutes. Drain well before using.
Leftovers? Make steak sandwiches and serve with blue cheese butter.

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