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Butter Basted Ribeye Cap Steaks with a Smokehouse Blue Cheese Mushroom Sauce
Ingredients
  • 3 Ribeye Cap Steaks (the spinalis)
  • Salt for seasoning
  • 4 tbsp Unsalted butter
  • 6 cloves Garlic
  • 4 to 6 Springs of thyme
  • subheading: Smoked Blue Cheese Mushroom Sauce:
  • 16 oz Baby portobello mushrooms
  • 1 cup Heavy whipping cream
  • 8 oz Smokehouse blue cheese
  • 1 Shallot minced
  • 3 cloves Garlic minced
  • 2 tbsp Worcestershire sauce
  • Salt to taste
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