tablespoons Frank's® RedHot® Original Cayenne Pepper Sauce, divided
Garlic powder and celery salt to taste
1/2
pound sliced fresh mushrooms
2
tablespoons crumbled blue cheese
Prep Time
20 minutes
Cook Time
12 minutes
1. Cut steak crosswise into 4 servings. Brush each lightly with 1 tablespoonFrank's RedHot Sauce on both sides. Sprinkle with garlic powder and celery salt. Cover; let stand in refrigerator 15 minutes or longer, if desired.
2. Melt 1 tablespoon butter or margarine in large skillet over medium-high heat. Add mushrooms and cook, stirring, until browned. Divide among 4 dinner plates; keep warm.
3. In same skillet, melt 1 tablespoon butter or margarine over high heat. Cook steaks 1 minute per side. Reduce heat to medium and cook 3 minutes per side for medium-rare, or to desired doneness. Pour remaining 3 tablespoonsFrank's RedHot Sauce over steaks; turn to coat. Sprinkle with blue cheese. Serve on top of mushrooms. Pour any pan juices on top.
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