Grilling, Smoking and Barbecuing Recipes
Yield: 4 servings
Ribeye Steaks
Blue Cheese Butter
Ribeye Steaks
Blue Cheese Butter
Air Fryer Method: Remove rib eye steaks from refrigerator 15 minutes before starting recipe.
Heat air fryer to 400 degrees F.
Coat both sides of steaks with garlic, thyme and pepper. Press seasonings into steaks.
Open air fryer and quickly place both steaks into basket and close. Cook at 400 degrees F for 4 minutes and then quickly flip steaks over and cook for 3 minutes more. Turn off air fryer and do not open. Let sit for 1 minute for rare. For medium rare, let sit 2 minutes. For less rare 3 minutes.
Top with Blue Cheese Butter to serve.
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.
Per serving Ribeye Steaks with Blue Cheese Butter and Mushrooms: 337 calories; 20g fat (7g saturated fat; 9g monounsaturated fat); 89mg cholesterol; 159mg sodium; 6.0g carbohydrate; 1.6g fiber; 32g protein; 11.6mg niacin; 0.7mg vitamin B6; 1.6mcg vitamin B12; 2.6mg iron; 45.3mcg selenium; 5.8mg zinc
Recipe and photo used with permission from: Texas Beef Council