Ribeye with Shallot Thyme Butter

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Niman Ranch ribeye steaks are grilled then topped with a seasoned butter made with shallot, thyme, chives, butter and red wine vinegar.
  • PrepN/A |
  • TotalN/A |
  • Serves 4


    • 1/2 pound butter, softened lightly
    • 1/2 teaspoon fresh thyme leaves, rinsed and dried
    • 10 chives minced
    • 1 shallot minced
    • Salt and freshly ground pepper
    • 1/2 teaspoon red wine vinegar or lemon juice
    • 4 rib-eye steaks, 6-8 ounces each


Prepare gas and charcoal grill: the fire should be so hot you can hold your hands over it only for a few seconds. (You can also pan grill the steak if you like).

Meanwhile, cream the butter with a fork, integrating all the remaining ingredients except the steak, using about 1/2 teaspoon each of salt and pepper. Taste and add more of any ingredient you deem necessary.

When the fire is ready, grill the steak for about 4 minutes per side for rare, and about a minute or two longer for medium-rare to medium. Season steak with salt and pepper as it cooks.

Spread each steak with about 1 tablespoon of the flavored butter and serve. Wrap and refrigerate or freeze the remaining butter for future use.

Recipes From GourmetSleuth.com - The Gourmet Food And Cooking Resource