Skip to main content

I am 21 years of age or older.

Ribeye Steaks with Blue Cheese Butter

Ribeye Steaks with Blue Cheese Butter
Recipe Date:
February 27, 2024
Serving Size:
Cook Time:
Imperial (US)
Juicy beef Ribeye Steaks, jazzed up with a delightful mix of garlic, thyme, and pepper, sizzling to perfection alongside meaty portobello mushrooms. Topped with a luscious blue cheese butter each bite is a symphony of savory delights. A bold Cabernet Sauvignon perfectly complements the irresistible flavors of this dish.

Recipe courtesy of

  • 4 beef Ribeye Steaks Boneless, cut 1 inch thick (about 12 ounces each)
  • 2 tbsps minced garlic
  • 2 tbsps chopped fresh thyme
  • 1/2 tsp pepper
  • 8 medium portobello mushrooms, stems removed (about 1-3/4 pounds)
  • 1/4 cup olive oil
  • salt
  • Chopped fresh parsley (optional)
  • For the Blue Cheese Butter:
  • 1/2 cup crumbled blue cheese
  • 1/4 cup butter, softened
  • 3 tbsps chopped rehydrated sun-dried tomatoes, not packed in oil
  • 1 tbsp chopped fresh parsley
  1. Combine garlic, thyme and pepper; press evenly onto beef steaks. Set aside.
  2. Brush mushrooms with oil. Place steaks on grid over medium, ash-covered coals; arrange mushrooms around steaks. Grill steaks, covered, 10 to 14 minutes (over medium heat on preheated gas grill 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, 12 to 15 minutes) or until tender, turning occasionally.
  3. Meanwhile, combine Blue Cheese 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 of 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 the 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.


Take a look at our recommended pairing below.