Double Play

Ribeye Steaks with Blue Cheese Butter and Mushrooms

Cook once, eat twice!
Total recipe time: 35 to 40 minutes
Makes 4 servings

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

Blue Cheese Butter:
1/2 cup crumbled blue cheese
1/4 cup butter, softened
3 tablespoons chopped rehydrated sun-dried tomatoes, not packed in oil
1 tablespoon chopped fresh parsley

1. Combine garlic, thyme and pepper; 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 (over medium
heat on preheated gas grill, covered, 9 to 14 minutes) for medium rare (145°F) to medium
(160°F) doneness, turning occasionally. Grill mushrooms 16 to 18 minutes (over medium heat
on preheated gas grill, covered, 12 to 15 minutes) or until tender, turning occasionally.
3. Meanwhile, combine Butter ingredients in small bowl until well blended.
4. Cover and refrigerate 2 steaks, 4 mushrooms and 1/2 cup Blue Cheese Butter to use in
Ribeye Steak Sandwiches. Spread remaining Blue Cheese Butter over remaining 2 steaks.
Coarsely chop remaining 4 mushrooms; divide evenly among 4 plates. Carve steaks
into slices; arrange evenly over mushrooms. Season with salt, as desired. Garnish with
parsley, if desired.

Ribeye Steak Sandwiches: Toast eight 1/2-inch thick slices olive bread. Spread 1 tablespoon
leftover Blue Cheese Butter on 1 side of each bread slice. Carve leftover grilled steaks into
slices; season with salt and pepper, as desired. Divide slices evenly among buttered sides of
4 bread slices.Top each with 1 leftover grilled mushroom. Divide 1-1/2 cups fresh baby spinach
evenly over mushrooms. Close sandwiches with remaining bread slices, buttered sides down.
Cut sandwiches in half; serve.