Ribeye with Shallot Thyme Butter
Prep: 5 minutes
Cook: 10 minutes
Steve Johnson is the chef/owner of The Blue Room in Cambridge, Massachusetts. Steve was one of the principle organizers for the Boston chapter of Chefs Collaborative 2000, a national network of chef/activists who concentrate on political issues related to food. This recipe for Niman Ranch Rib Eye Steak with Shallot Butter was featured in the Wine Spectator’s article, “The Master of Meat,” featuring Niman Ranch. (November 15, 2000)
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.