4boneless Beef Ribeye Steaks, cut 1-inch thick,
1cupCookwell & Company Garlic & Molasses Marinade,
1 to 2TablespoonsAdams Reserve Steak au Poivre Rub,
2teaspoonsAdams Reserve All Purpose Rub,
1bag (10 oz.)Steak Mate Thick Cut Mushrooms,
1Place steaks and marinade in a large plastic bag or non-reactive dish; turn steaks to coat. Marinate 30 to 60 minutes. Discard marinade; seaon steaks with Steak Au Poivre Rub.
2Prepare charcoal fire or heat gas grill on High 10 minutes with lid closed.
3Meanwhile, melt butter in a large skillet over Medium-High heat 3 minutes or until foamy. Stir in All-Purpose Rub; saute mushrooms in butter 6 to 8 minutes or until tender. Remove pan from heat; cover to keep warm.
4Grill steaks 4 inches above Medium heat 7 to 10 minutes per side. Remove when the internal temperature in center of steaks reaches 140F or 150F for Medium-Rare to Medium doneness. Serve mushrooms with steaks.
No Nutritional Information Available