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Saturday, January 26, 2013

Ribeyes with Carmelized Shallot Bleu Cheese Butter

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


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


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!

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