In a small sauce pan, sweat the shallot in 1 teaspoon butter, add thyme and beef stock and reduce to 1/4 cup. Add port wine and reduce to 1/3 cup and remove from heat. Whisk in the remaining butter, 1/2 tablespoon at a time. Grill steaks to desired doneness (about six minutes per side for medium, rotating a quarter turn every three minutes to create the cross hatch grill marks.) Using a pastry or basting brush, coat each Kansas City Boneless Ribeye Steak evenly with the glaze and serve.