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We hope you got benefit from reading it, now let’s go back to oven roasted ribeye w/ shallot bleu cheese sauce recipe. You can have oven roasted ribeye w/ shallot bleu cheese sauce using 11 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to prepare Oven Roasted Ribeye W/ Shallot Bleu Cheese Sauce:
- Provide 1 Ribeye
- You need 2 tbsp McCormicks steak seasoning
- Provide 1 tbsp Olive oil
- Get 1/3 cup Beef broth
- Take 1 tbsp Margarine
- You need 1 pinch Rosemary
- Provide 1 pinch Thyme
- Provide Steak sauce
- Provide 1 Shallot
- Provide Blue cheese
- You need 2 tbsp Olive oil
Instructions to make Oven Roasted Ribeye W/ Shallot Bleu Cheese Sauce:
- Start with rubbing the steak seasoning all over each side. Place in a bowl and pour olive oil, flipping over sides to spread oil. Cover bowl with seran wrap for 30 minutes. Meantime!! Heat the oven to 450. Place steak in shallow pan and put 1 T of butter on top, add beef broth, thyme and rosemary - place into the oven. Watch closely, once the top starts to brown and bubble, flip! If your ribeye is thick like mine was here, it'll take a little longer. Mine was around 20-25 minutes and came out beautifully rare! I flipped after 11. So leave a little longer for well done :)
- now the sauce! Take the olive oil and sauté the shallots (make sure you mince the shallots) cook on medium to not burn. Let them simmer until a golden brown, add blue cheese to your liking! My boyfriend likes it cheesy and then I add chunks of blue cheese after. He loved it!! You can also add Worcestershire sauce to give it a little extra :)
- To make this for two, just double up! Sauce makes enough for two already though.
- Enjoy! 👌🍷
But they're every bit as delicious with a good sauce as they are on their own. And as much steak as we eat in our household, I like to change things up. Pour off fat from pan and add red wine to remaining juice. Grilled ribeye steaks with an amazing caramelized shallot and blue cheese butter that slowly melts over top. And give it all a nice stir until the blue cheese is becoming one with the shallots that are becoming one with the butter.
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