This is mouth-watering! Delicious - I don't think I'll make a steak any other way! You can make extra butter and freeze for another night.
Serves 2
Ingredients:
2 thick, good quality boneless ribeye steaks
1/2 stick butter, room temperature, divided
1 shallot, sliced
1 garlic clove, minced
1 1/2 Tbsp bleu cheese (use a good quality - I used Maytag)
1 Tsp fresh thyme
Method:
Set out butter and steaks to get room temperature. Might as well go ahead and open a fine bottle of red!
In a saute pan, heat 2 Tbsp butter and add shallots. Cook shallots on med-low heat until they carmelize and turn slightly brown, about 10 minutes. Add garlic and thyme, cook for 2 minutes. Set aside and let cool.
In a bowl, mix the remaining butter with bleu cheese. Once shallot mixture cools, add it to the butter. Mix around, and place on a sheet of parchment paper. Roll into a log and chill in the refrigerator for 30-45 minutes.
Turn the oven on broil, and place a heavy saute pan in it to heat up.
Meanwhile, pat the steaks dry and brush with olive oil, season with salt and pepper. Using a thick oven mitt, remove the saute pan from the oven and place on the stove over med-high heat. Add the steaks - they should sizzle immediately. Cook for about 1 minute on each side until they brown, then place back in the boiler oven. Cook about 3-4 minutes for medium-rare steaks.
Slice the butter and place on top of each steak and let melt. Mmm!
