Sunday Rib Eye Steaks With Blue Cheese Butter Mushrooms And Sherry Recipes

RIBEYE STEAKS WITH BLUE CHEESE BUTTER AND MUSHROOMS

Steps:

• Combine garlic, thyme and pepper; 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 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.
• Meanwhile, combine Blue Cheese Butter ingredients in small bowl until well blended.
• 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.

RIB EYE STEAK WITH BLUE CHEESE COMPOUND BUTTER AND CRISPY ONION STRINGS RECIPE BY TASTY

Steps:

• Make the compound butter: In a medium bowl, mix together the butter, blue cheese, chives, salt, and pepper until well combined.
• Transfer the butter to a piece of plastic wrap and roll into a log. Refrigerate for at least 1 hour, or until ready to use.
• Make the fried onions: In a shallow bowl, combine the onions and buttermilk and let sit at room temperature for 1 hour.
• In a medium bowl, whisk together the flour, paprika, salt, and pepper. Dip the buttermilk-coated onions into the flour mixture, shaking off any excess.
• Fill a large skillet with high sides with the canola oil. Heat the oil over medium-high heat until it reaches 375˚F (190˚C). Once the oil is hot, add the onions in batches and fry for 3 minutes, until golden brown. Transfer the onions to a wire rack to drain and season with salt.
• Generously season the steaks all over with salt and pepper.
• Add the olive oil to a large cast-iron or stainless-steel pan over high heat. Once the oil begins to shimmer, add the steaks and cook, without disturbing, until a brown crust forms, about 7 minutes. Flip the steaks and continue to cook for 7 minutes more, until the steak is browned on both sides. Sear the sides of the steak to render any fat. Add the butter and thyme to the pan. Tilt the pan toward you and baste the steaks with the melted butter for 2 minutes, until the internal temperature reaches 135°F (60°C) for medium rare.
• Serve the steak with the crispy onions and blue cheese compound butter.
• Enjoy!

RIB-EYE STEAKS W/ MUSHROOMS, BRANDY AND BLUE CHEESE

Steps:

• Place steaks in shallow dish, drizzle with olive oil and rub the oil all over the steaks.
• Sprinkle steaks with salt and pepper and let stand at room temperature for one hour.
• Melt butter in heavy medium skillet over medium-high heat.
• Add onion and saute until beginning to soften, about 3 minutes.
• Add mushrooms and garlic; saute until mushrooms are just tender, about 4 minutes.
• Heat heavy large skillet over medium-high heat.
• Add steaks to skillet; fry until cooked to desired doneness (about 5 minutes per side for medium-rare).
• Transfer steaks to plates; tent loosely with tin foil to keep warm.
• Add broth, then brandy and rosemary to same large skillet; bring to boil, scraping up browned bits.
• Add mushroom mixture; boil until liquid is thick enough to coat spoon lightly, about 5 minutes.
• Add 1 cup blue cheese; stir just until cheese melts, about 1 minute.
• Season sauce to taste with salt and pepper.
• Spoon sauce over steaks; sprinkle with remaining blue cheese.
• Garnish with rosemary sprigs if desired.

RIB-EYE STEAKS WITH MUSHROOMS, BRANDY AND BLUE CHEESE

Steps:

• Place steaks in shallow dish. Drizzle with oil; rub oil all over steaks. Sprinkle with salt and pepper. Let stand at room temperature 1 hour.
• Melt butter in heavy medium skillet over medium-high heat. Add onion and sauté until beginning to soften, about 3 minutes. Add mushrooms and garlic; sauté until mushrooms are just tender, about 4 minutes.
• Heat heavy large skillet over medium-high heat. Add steaks to skillet; fry until cooked to desired doneness, about 5 minutes per side for medium-rare. Using tongs, transfer steaks to plates; tent loosely with foil to keep warm.
• Add broth, then brandy and minced rosemary to same large skillet and bring to boil, scraping up browned bits. Add mushroom mixture. Boil until liquid is thick enough to coat spoon lightly, about 5 minutes. Add 1 cup cheese; stir just until cheese melts, about 1 minute. Season sauce to taste with salt and pepper.
• Spoon sauce over steaks. Sprinkle with remaining 1/4 cup cheese. Garnish with rosemary sprigs.

RIB-EYES WITH WHISKEY BLUE CHEESE SAUCE AND MUSHROOMS

Steps:

• Place the steaks in a shallow dish.
• Rub the steaks well in oil on both sides, then season with salt and pepper.
• Let stand at room temperature for 1 hour (no less!).
• Melt butter in a heavy skillet over medium heat.
• Add in onion slices and garlic; sauté for about 3-4 minutes or until softened.
• Then add in sliced mushrooms and continue to cook until just tender (about 5 minutes).
• In another skillet heat a couple tablespoons oil over medium heat.
• Add in the steaks; fry to desired doneness (about 4-5 minutes per side for medium rare).
• Transfer the steaks to a plate and tent loosely with foil to keep warm.
• Add in the broth and whiskey or brandy to the same skillet that the steaks were fried; bring to a boil and scrape any browned bits from the bottom of the pan.
• Add in the mushroom mixture; bring to a boil and simmer until the liquid is thick enough to coat the spoon lightly (about 5-6 minutes).
• Add in 1 cup blue cheese; stir until the cheese melts (about 1 minute).
• Season the sauce with salt and pepper.
• Spoon the sauce over the steaks, then sprinkle with 1/4-1/3 cup crumbled blue cheese.