Ribeye Steaks with Caramelized Shallot and Blue Cheese Butter

• 2 sticks Salted Butter, Softened At Room Temperature, Divided
• 2 whole Large Shallots, Halved And Sliced
• 1 teaspoon Chopped Fresh Thyme
• Black Pepper To Taste
• 1 Tablespoon To 2 Tablespoons Blue Cheese
• 4 whole Seasoned And Grilled Ribeye Steaks (see Note)

1. In a small skillet over medium heat, melt two tablespoons of butter.
2. Add the shallots and cook slowly until they turn a deep golden in color.
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. In a medium bowl, add the remaining butter, blue cheese and the cooled shallots.
5. Stir until all ingredients are incorporated.
6. Plop all of loaded butter in the center of a piece of parchment.
7. Bring the edges of the paper together and press with your fingers to form the butter into a log.
8. Roll up the parchment and twist the ends before popping the compound butter in the fridge for 30-45 minutes.
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. Enjoy!
11. Note: I like to bring my steaks up to room temperature before placing them on the grill.
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. Every grill is different so keep a good eye on them.

butter, shallots, thyme, black pepper, blue cheese, ribeye

Taken from tastykitchen.com/recipes/main-courses/ribeye-steaks-with-caramelized-shallot-and-blue-cheese-butter/ (may not work)