Big Easy Seared Dry-Aged Rib Eyes with Balsamic Vinegar Blue Cheese Mushrooms

Started with two dry-aged rib eyes that were seasoned with Salt, Pepper, Parsley, Garlic and Onion...



Onto the Big Easy with a SRG grill installed for a quick sear...



After 8 minutes they are done...



Now onto the topping. Start with mushrooms in a pan with olive oil and Penzey's Muriel of flavor seasoning...



Then sear the mushrooms over high heat for 5 minutes. After that pour in some high quality Balsamic Vinegar and reduce the heat and cover...







Continued...

After about 10 minutes remove the lid and crank up the heat to reduce the liquid...



Once reduced it was split into two sides, topped with blue cheese, then the lid placed back on with the heat off for the cheese to melt...









Plated with some onion rings...

I'll bet the flavor of that was unimaginable!

...............................ZEP

Bleu cheese and beef is a pairing handed down straight from heaven!!