Prep time: 15 minutes | Cook time: 8 minutes | Serves: 4

Ingredients :

Rub
½ teaspoon black pepper
1 tablespoon garlic powder
1 teaspoon salt
4 bone-in rib-eye steaks, each about 10 ounces
3 Portobello mushrooms, about 4 ounces
½ cup (1 stick) unsalted butter
2 teaspoons minced garlic
¼ teaspoon salt
⅛ teaspoon black pepper
¼ cup red wine
½ cup crumbled blue cheese (2½ ounces), optional

Directions :

1. Mix the spice rub ingredients thoroughly in a basin. The spice rub should be applied of the prepared steaks. Let the prepared steaks rest at room temperature for 15 to 30 minutes.
2. Set up the Traeger grill for direct cooking over high-heat (450 degrees F/ 230 degrees C to 550 degrees F/ 290 degrees C).
3. The mushroom stems should be cut off and thrown away. Make use of a damp paper towel to clean the mushroom tops. Scrape out and discard the dark gills with a teaspoon. Slice each mushroom cap crosswise into 12-inch-thick pieces after cutting it in half.
4. Melt half of the butter in a skillet over medium-high heat. Add the minced garlic and mushrooms, arranging them in a single layer, and season with salt and black pepper, and then cook them for 5 minutes, stirring twice or thrice until the mushrooms are just beginning to soften. Cook the wine for three minutes, stirring once, until it almost completely evaporates. Set the skillet aside.
5. The prepared steaks should be grilled for 6 to 8 minutes (medium rare) with the hood closed, flipping once.
6. After taking the prepared steaks from the grill, let them rest for five minutes.
7. Reheat the mushrooms in the skillet over medium heat; add the remaining butter and cooking until it is melted.
8. Serve each steak with a spoonful of the mushrooms, add cheese if desired.
Per Serving: Calories 443; Total fat 16.3g; Sodium 305mg; Total Carbs 37.4g; Fiber 7.8g; Sugars 11.4g; Protein
38.5g