Grilling season is right here and there is nothing higher than a pleasant steak off the grill. 

Angela Horkan from the Wisconsin Beef Council joins FOX6 WakeUp to share a recipe for ribeye steaks.

Ribeye Steaks with Blue Cheese Butter and Mushrooms


  • 4 beef Ribeye Steaks Boneless, lower 1 inch thick (about 12 ounces every)
  • 2 tablespoons minced garlic
  • 2 tablespoons chopped contemporary thyme
  • 1/2 teaspoon pepper
  • 8 medium portobello mushrooms, stems eliminated (about 1-3/4 kilos)
  • 1/4 cup olive oil
  • Salt
  • Chopped contemporary parsley (non-compulsory)

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 contemporary parsley


Mix garlic, thyme and pepper; press evenly onto beef steaks. Put aside.

Brush mushrooms with oil. Place steaks on grid over medium, ash-covered coals; prepare mushrooms round steaks. Grill steaks, coated, 10 to 14 minutes (over medium warmth on preheated fuel grill 9 to 14 minutes) for medium uncommon (145°F) to medium (160°F) doneness, turning often. Grill mushrooms 16 to 18 minutes (over medium warmth on preheated fuel grill, 12 to fifteen minutes) or till tender, turning often.

In the meantime, mix Blue Cheese Butter elements in small bowl till properly blended.

Cowl and refrigerate 2 steaks, 4 mushrooms and 1/2 cup Blue Cheese Butter to make use of in Ribeye Steak Sandwiches. Unfold remaining Blue Cheese Butter over remaining 2 steaks. Coarsely chop remaining 4 mushrooms; divide evenly amongst 4 plates. Carve steaks into slices; prepare 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. Unfold 1 tablespoon leftover Blue Cheese Butter on 1 facet of every bread slice. Carve leftover grilled steaks into slices; season with salt and pepper, as desired. Divide slices evenly amongst buttered sides of 4 bread slices.High every with 1 leftover grilled mushroom. Divide 1-1/2 cups contemporary child spinach evenly over mushrooms. Shut sandwiches with remaining bread slices, buttered sides down. Minimize sandwiches in half; serve.

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