Ribeye Steak with Blue Cheese Butter

Charmaine Lu -
  • 75g butter
  • 2 diced shallots
  • 50g blue cheese
  • 1 tbsp chopped chives
  • Salt and pepper
  • For the Steaks
  • 6 x 200g ribeye steaks
  • Olive oil
  • Salt and pepper
  • 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