Ribeye Steaks with Caramelized Shallot and Blue Cheese Butter

1. 1

   In a small skillet over medium heat, melt two tablespoons of butter.

2. 2

   Add the shallots and cook slowly until they turn a deep golden in color.

3. 3

   Then add the chopped thyme and black pepper, stir and cook for a few more minutes before removing them to a plate to cool.

4. 4

   In a medium bowl, add the remaining butter, blue cheese and the cooled shallots.

5. 5

   Stir until all ingredients are incorporated.

6. 6

   Plop all of loaded butter in the center of a piece of parchment.

7. 7

   Bring the edges of the paper together and press with your fingers to form the butter into a log.

8. 8

   Roll up the parchment and twist the ends before popping the compound butter in the fridge for 30-45 minutes.

9. 9

   Once the butter has had some time in the fridge, remove it and slice into coins and place a few on top of a perfectly grilled ribeye.

10. 10

    Enjoy!

11. 11

    Note: I like to bring my steaks up to room temperature before placing them on the grill.

12. 12

    I season them first with steak seasoning on both sides and then grill them on a medium-high grill for 6-8 minutes per side (depending on their thickness) until theyre medium to medium-well.

13. 13

    Every grill is different so keep a good eye on them.

* Per serving · 4 servings · Values may vary.

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