Grilled Ribeye Steak with Mushroom Blue Cheese Topping
- 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
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 Essentials Crushed Red Pepper
1/2 teaspoon Stonemill Essentials Parsley
1/8 teaspoon Stonemill Essentials Italian Seasoning
1/4 teaspoon Stonemill Essentials Iodized Salt, plus additional to taste
1/8 teaspoon Stonemill Essentials Ground Black Pepper, plus additional to taste
2 USDA Choice Ribeye Steaks
3 ounces Specially Selected Blue Cheese Crumbles
20 minutes (plus 5 minutes to rest)
30 minutes (plus 5 minutes to rest)