1 stick (125g) salted butter, chilled but not hard
1/4 cup raw pecan pieces
1/4 cup crumbled mild blue cheese
1 tablespoon fresh thyme leaves
1 tablespoon chopped fresh parsley
1/2 tablespoon black pepper
For the Ribeye Steak:
1 ribeye steak per person
kosher salt and cracked black pepper, to taste
1/2 tablespoon olive oil
1 tablespoon butter
fresh thyme sprigs
For serving, if desired:
Fresh watercress
Raw pecan halves
Sliced red grapes
Blue cheese
Preparation
To make the Pecan Compound Butter: Place butter, raw pecan halves, blue cheese, thyme, parsley and pepper in the bowl of a food processor fitted with the blade attachment. Pulse until combined, about 6-8 pulses. Using a spatula, carefully scrape butter out of bowl and onto a clean sheet of baking paper. Shape into a log and roll until sealed. Tie the ends or fold them over and refrigerate until ready to use.
To make the Ribeye Steaks: Season steaks generously with salt and pepper. Heat a cast iron skillet to high and add olive oil. Sear for a few minutes per side. Use a meat thermometer to measure cooking temperatures. Ribeyes will be 135F for medium-rare, and 145F for medium depending on the thickness of your cuts. Add butter and thyme to the skillet, use a spoon to baste the steaks all over with the melted butter and herbs. Remove from heat and rest for 5 minutes while slicing the butter into discs, then plate and top with one tablespoon pecan blue cheese and herb compound butter per steak. Serve immediately with salad and vegetables of your choice.
