Seared ribeye is paired with tender shallots cooked until deeply caramelized in a balsamic, honey, and thyme glaze. The sweet and tangy shallots balance the richness of the steak for a simple fall main course.
1. Melt the butter in a skillet over medium heat. Place the shallots cut-side down, season with salt and cook until deeply golden.
2. Add the stock, balsamic, honey and thyme. Cover and cook over medium low heat until the shallots are tender. Uncover and continue cooking until the liquid reduces to a glossy glaze.
3. Season the steak generously with salt and pepper. Heat olive oil in a heavy skillet over medium high heat and sear until deeply browned and cooked to your preferred doneness.
4. Rest the steak for 10 minutes, then slice. Serve with the glazed shallots and spoon the remaining pan glaze over the top.