Walnut Toast: 8 slices walnut bread (savory or very lightly sweetened) extra light olive oil spray (optional) Prepare Stilton Spread: Combine Stilton, sour cream, mayonnaise, onion, cream and lemon juice in a small bowl. Using a fork, mash Stilton until mixture is spreadable but still somewhat chunky. Stir in chives; season to taste with salt and pepper. Prepare Glaze and Ribeyes: Combine 1 tablespoon butter, onion and salt in a small non-stick pan over medium-high heat; sauté until onion is tender. Add remaining ingredients except for parsley; stir until mixed. Bring to a boil; reduce heat and simmer for 30 minutes, stirring occasionally. Strain. Sprinkle ribeyes liberally on both sides with garlic powder, onion powder, salt and pepper; spray both sides with olive oil. Pan-sear in a medium non-stick skillet over medium-high heat until golden on both sides; reduce heat and cook until rare to medium-rare; or to preferred doneness. Return skillet that steak was cooked in to medium heat. Add remaining 1/2 tablespoon butter; cook until butter begins to brown. Add strained glaze and juice from resting ribeyes; cook until reduced and thickened. Stir in parsley; taste and adjust seasonings. Add ribeyes; turn to coat. Transfer ribeyes to a cutting surface; slice thinly. Prepare Fried Shallots: Heat oil in a small skillet until just shimmering. Add shallots, fry until golden. Transfer to a plate lined with a paper towel to drain. Prepare Walnut Toast: Place slices of walnut bread in a toaster until golden, or spray each slice lightly with olive oil and pan toast in a non-stick skillet over medium heat. To assemble sandwiches, spread each slice of toast with a liberal amount of Stilton Spread. Top 4 of the slices with an equal amount of ribeye; drizzle with additional glaze and top with an equal amount of shallots. Top with remaining toast slices and serve.