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:

1. 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.
2. 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.
3. Combine the blue cheese with the mushroom mixture. Serve on top of the steaks.

Recipe Courtesy of Chef Michelle, ALDI Test Kitchen