Preparation Steps

• Remove the meat from fridge and bring to room temperature, 20-30 minutes.
• Preheat oven to 320°F – 160°C.
• Chop the peeled shallot very finely. In a saucepan, add the butter and melt over medium heat. Add the shallots and thyme, mix, and leave to sweat a couple of minutes. Deglaze with white wine. Leave to reduce on medium heat until there is almost no liquid left. Add the minced garlic and Dijon mustard. Mix and cook for 30 seconds. Add the cream, season with salt and pepper, mix well. Leave to reduce until thicker.
• For the ribeye steaks, you can clean the bone, known as Frenching. Cut away the meat along the bone then scrape away using the knife blade along the bone.
• Place griddle pan on high heat. Season the steaks with a generous amount of salt and pepper depending on steak thickness. Do both sides.
• Melt the butter in a microwave or in a saucepan to clarify. Only use the melted fat, not the residue at the bottom.
• Using a pastry brush, butter both sides of the steak and place on your hot griddle pan. Sear steak for 2 minutes then rotate horizontally, 45 degrees and sear another 2 minutes. Flip steak over and repeat this step.