Ribeye Steak with Blue Cheese Butter

Cook the shallots in a small knob of butter until softened, then remove from the pan and transfer to a bowl. Mash the blue cheese with a fork and stir into the remaining softened butter and the chives. Add the softened shallots, season well, and place the mixture on a sheet of film before rolling into a sausage. Chill for 30 mins in the fridge.
Preheat the oven to 220C. Brush the steaks with oil and seasoning, then fry in a very hot pan for 1.5 mins on each side (or to your liking). Place the seared steaks on a baking tray and finish in the oven for 6 mins (for medium-rare). Cut six discs of the blue cheese butter, and serve on top of each steak alongside a heap of chips or mashed potatoes.

20 mins

6 serving

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