Grilled Ribeye Steak with Mushroom Blue Cheese Topping
Perfectly grilled steaks topped with blue cheese, mushrooms and caramelized onions.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes (plus 5 minutes to rest) | Servings: 2
Ingredients:
- 1 tablespoon plus 1 teaspoon Carlini Vegetable Oil
- 8 ounces button mushrooms, stemmed and sliced
- 3/4 cup thinly sliced onion (about 1 small onion)
- 1/4 teaspoon Stonemill Crushed Red Pepper
- 1/2 teaspoon Stonemill Parsley
- 1/8 teaspoon Stonemill Italian Seasoning
- 1/4 teaspoon Stonemill Iodized Salt, plus additional to taste
- 1/8 teaspoon Stonemill Ground Black Pepper, plus additional to taste
- 2 Black Angus Ribeye Steaks
- 3 ounces Emporium Selection Blue Cheese Crumbles
Directions:
- Heat 1 tablespoon oil in a medium pan over medium-high heat. Sauté the mushrooms for 2 minutes until brown. Add the onions, sauté for 2 minutes. Add the crushed red pepper, parsley, Italian seasoning, salt and black pepper. Remove from heat.
- Heat a grill pan over medium-high heat, brush with remaining oil. Evenly season ribeye steaks with salt and pepper, to taste. Sear steaks on each side for 5-8 minutes or until internal temperature reaches 135° for medium rare. Allow to rest for 5 minutes.
- Combine the blue cheese with the mushroom mixture. Serve on top of the steaks.
Recipe Courtesy of Chef Michelle, ALDI Test Kitchen