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.
TIPS:
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.
