Ribeye Steaks with Caramelized Shallots and Blue Cheese Butter

These perfectly grilled ribeye steaks are topped off with the most amazing butter chocked full of caramelized shallots and blue cheese. It's heaven on this Earth.

Course Mains & Entrees

Cuisine American

Keyword blue cheese, butter, compound butter, easy, shallots

Prep Time 25

Cook Time 30

Total Time 55

Servings servings

Calories 583

Author Laurie McNamara

Ingredients

2 large shallots sliced
1/2 cup softened salted butter
2 tablespoons crumbled blue cheese use your favorite
1 teaspoon chopped thyme leaves
1/2 teaspoon freshly ground black pepper eyeball it
8 seasoned and grilled ribeye steaks

Instructions

In a small skillet over medium heat, melt two tablespoons of butter. Add in the shallots and cook slowly until they turn a deep golden in color.
Add in the chopped thyme and black pepper, stir and cook for a few more minutes before removing them to a plate to cool.
In a medium bowl, add the remaining butter, blue cheese and the cooled shallots. Stir until all ingredients are incorporated.
Place all of shallot and blue cheese butter in the center of a piece of parchment. Bring the edges together and press with your fingers to form a log. Roll the parchment and twist the ends before popping the compound butter in the fridge for 30-45 minutes. OR transfer to a ramekin and cover with plastic wrap.
Once chilled, remove and slice into coins or scoop with a knife and place on top of a perfectly grilled ribeye. Roughly 1 generous tablespoon per steak

Notes

I like to set my steaks out on the counter top 30 minutes before grilling to bring my steaks up to room temperature. I season them with steak seasoning and grill them for a few minutes on a medium-high grill for 6-8 on each side (depending on their thickness and doneness) until they're medium to medium-well. Every grill is different so keep a good eye on them.

Nutrition