Grilled Rib Eye with Goat-Cheese Gravy
Ingredients:
24 ounce Rib Eye steaks, 1 inch thick
1 Tablespoon of Cavender’s Greek Seasoning
4 ounces of mushrooms
1 Tablespoon of olive oil
2 Tablespoons of butter
1 Tablespoon of All-Purpose flour
1 cup of milk
4 ounces of goat cheese
Salt and Pepper
Directions:
Apply a non-stick spray to the rack in the grill and heat to medium.
Melt 1 Tablespoon of butter with the olive oil in a skillet. Add the mushrooms and sauté until heated and lightly browned. Remove from the skillet. Melt the other Tablespoon of butter in the skillet and whisk in the flour. Sprinkle in some salt (or salt substitute) and pepper and continue to stir with the whisk until flour browns. Reduce heat. Pour in the milk and whisk until it reaches the desired consistency. Return the mushrooms to the skillet and add the cheese. Stir until the cheese melts and blends into the gravy. Keep warm. If it thickens too much, add more milk and stir.
Rub a little of the seasoning into both sides of each steak and grill 3 minutes on each side. Put on individual plates for serving and top with gravy. Serve at once.
Note: Cavender’s has salt in it so if you are avoiding salt, switch to black pepper and an herb of your choice to use as a rub.