Grilled Rib Eye


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


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.


Makes 2 servings.

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