This month we had quite a few special occasions to celebrate including Ashton’s birthday and our 3rd wedding anniversary. I made this recipe twice this month since it was so good!
Skillet Ribeye Steaks with Blue Cheese Butter and Roasted Garlic Parmesan Mushrooms is an impressive meal but truly easy to make! Perfect for a special occasion like ours!
|Happy 3 years Ashton!
Since we were apart last year, when Ashton was deployed, I wanted to make this year special. We are days away from having Baby #2, so we decided to spend the evenings in this week and cook some awesome food. I love being married to a foodie like me!
|Ashton made me dinner this time! Roasted Duck topped with fig jam,
creamed cauliflower, and apple cider asparagus.
Orchids and roses, my favorite!
We finally had a date night out this weekend- the last before baby Stella arrives!
We did a restaurant crawl: Japanese sushi and tempura appetizer, shared a Ribeye dinner at a steakhouse, and Mexican fried ice cream for dessert! Such a fun night!
Makes 2 servings
- 2 Ribeye Steaks (we used boneless)
- Salt and black pepper, to taste
- Olive oil
For the Blue Cheese Butter:
- 4 tbsp butter, softened
- 4 tbsp blue cheese crumbles
- 1 tbsp parsley
For the Garlic Mushrooms:
- 8oz package mushrooms, cleaned (about 10-12)
- 1/4 cup butter, melted
- 3 cloves garlic, pressed or finely diced
- 1 tbsp thyme
- 1 1/2 tbsp lemon juice
- 2 tbsp Parmesan cheese, grated
- 1/4 cup panko breadcrumbs
- salt and pepper, to taste
For the garlic mushrooms:
- Preheat oven to 400 degrees.
- Place mushrooms, stem side up, in a baking dish.
- Mix together the butter, garlic, thyme, lemon juice and seasoning.
- In a separate bowl mix breadcrumbs and Parmesan.
- Spoon a little garlic butter on to each mushroom, then lightly press the cheesy breadcrumbs on top.
- Bake for 10 minutes, until softened and crumb topping is golden.
- Serve warm with the steak.
Steak recipe adapted from http://addapinch.com
Mushroom recipe adapted from http://cocinandoconalena.blogspot.com
I LOVE blue cheese on just about anything
and this delicious butter only takes a minute to make!
Cream together butter, blue cheese cheese, and parsley.
Place is a small bowl and chill in the fridge until the steaks are ready.
Place one good sized scoop of butter onto the top of each steak and allow to melt over the sides.
Place mushrooms, stem side up, in a baking dish.
Mix together the butter, garlic, thyme, lemon juice and seasoning.
In a separate bowl mix breadcrumbs and Parmesan.
Spoon a little garlic butter on to each mushroom,
then lightly press the cheesy breadcrumbs on top.
Bake at 400 degrees for about 10 minutes, until softened and crumb topping is golden.
Heat large, heavy cast iron skillet over medium heat.
Drizzle olive oil into the bottom of the skillet and make sure it is well-coated.
Season both sides of each steak with salt and fresh ground pepper.
Place each steak into the skillet and cook over the medium heat for 3-4 minutes.
Flip and cook the other side of the steak for about 3 minutes. Test for doneness.
You want a nice sear and crust on both sides. We like ours med-rare but cook
longer for your desired doneness.
Remove from the skillet and let your steaks rest for about 5 minutes.
Then plate and top with blue cheese butter.
Serve with roasted asparagus and garlic mushrooms on the side.
|Dinner is served!|
Dessert was homemade Strawberry Pie!