Ribeye-Steak with Pecan Blue Cheese and Herb Compound Butter

Submitted by:

American Pecan Council | Dale Gray, The Daley Plate

Juicy seared ribeye steak is topped with a pecan blue cheese and herb compound butter to create the ultimate holiday main.


  • For the Pecan Compound Butter:
  • 1 stick (125g) salted butter, chilled but not hard
  • 1/4 cup raw pecan halves
  • 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


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.

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