Recipe of Oven Roasted Ribeye W/ Shallot Bleu Cheese Sauce Quick

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We hope you got insight 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:

1. Prepare 1 of Ribeye.
2. Get 2 tbsp of McCormicks steak seasoning.
3. Provide 1 tbsp of Olive oil.
4. You need 1/3 cup of Beef broth.
5. Provide 1 tbsp of Margarine.
6. Take 1 pinch of Rosemary.
7. Take 1 pinch of Thyme.
8. Provide of Steak sauce.
9. Take 1 of Shallot.
10. Use of Blue cheese.
11. Provide 2 tbsp of Olive oil.

Steps to make Oven Roasted Ribeye W/ Shallot Bleu Cheese Sauce:

1. 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 :).
2. 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 :).
3. To make this for two, just double up! Sauce makes enough for two already though..
4. Enjoy! 👌�.

Serve these beauties with your favorite potato dish and a crisp green salad. In a small skillet over medium heat, melt two tablespoons of butter. Add in the shallots and cook slowly until they turn a deep golden in color. Add in the chopped thyme and black pepper, stir and cook for a few more minutes before removing them to a plate to cool. In a medium bowl, add the remaining butter, blue cheese and the cooled shallots.

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