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