Grilled Rib Eye
Yield: Makes 2 servings.
- 2 rib-eye steaks, 4-ounces each, 3/4 inch thick
- 1 tablespoon coarsely ground pepperSauce:
- 4 ounces mushrooms, sliced
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 teaspoon minced fresh basil or herb of choice
- 1 tablespoon flour
- 1 cup milk
- 4 ounces goat cheese
Instructions:Heat grill to medium. Press pepper into steaks. In a skillet, saute mushrooms in oil and 1 tablespoon of the butter, adding basil or herb of choice. Remove mushrooms and set aside. Melt remaining butter in skillet, then whisk in flour. Whisk in milk over low heat; add cheese. Add mushrooms and keep the sauce warm.
Grill steaks for 3 minutes on each side, or to taste. Serve with mushroom sauce.