Grilled Ribeye Steak with Herb Butter and Creamy Mushrooms

For the herb butter:
In a small bowl, mix together all ingredients. Transfer to a large piece of plastic wrap and wrap butter tightly, forming into a log. Wrap with foil and place in the fridge to chill.

For the mushrooms:
Melt butter in a large nonstick skillet over medium heat. Add mushrooms and cook for 8–10 minutes or until tender. Stir in flour and cook for an additional 2 minutes until golden. Whisk in beef broth and heavy cream. Continue to whisk until the sauce begins to thicken and there are no flour clumps remaining. Stir in the parsley, thyme, and salt and black pepper to taste. Bring to a simmer and cook for an additional 5 minutes (more time as needed) until extremely thick. Reduce the heat to low, cover and keep the mushrooms warm while you prepare steaks.

For the steaks:
Preheat a grill or grill pan over medium-high heat. Brush with olive oil.

Season ribeye steaks generously with sea salt and black pepper, and then grill on both sides to your liking. I grilled the steaks for about 3 minutes on each side for medium-rare. Use a meat thermometer if you are unsure. Remove from heat and let rest for at least 5 minutes.

Serve the grilled ribeye steaks with herb butter and creamy mushrooms. Enjoy!