Pan-Seared Rib-Eye Steaks With Goat Cheese, Caper and Sun-Dried |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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The rest of the title should read Tomato Butter. It's apparently too long for the space. If you like goat cheese, this is a really good steak from Bon Appetit. Cooking time will depend on the thickness of your steak. The butter can be made 3 days ahead. Ingredients:
2 ounces soft fresh goat cheese, room temperature (such as montrachet) |
2 tablespoons butter, room temperature |
2 tablespoons sun-dried tomatoes packed in oil, drained and minced |
1 tablespoon capers, drained |
2 (12 ounce) boneless rib-eye steaks (each about 12 ounces and 1 1/4-inches thick) |
Directions:
1. Using electric mixer, beat cheese and butter in medium bowl until fluffy. Stir in tomatoes and capers. Season with salt and pepper. Spoon butter onto sheet of plastic wrap, forming 3-inch-long log. Wrap and refrigerate until firm. (Can be made 3 days ahead. Keep refrigerated.).
2. Pat steaks dry. Heat heavy large nonstick skillet over high heat. Sprinkle steaks with salt and pepper. Add steaks to hot skillet; cook about 5 minutes per side for medium-rare. Transfer to cutting board. Tent with foil and let stand 5 minutes.
3. Cut steaks across grain into 1/4-inch-thick slices. Sprinkle with salt and pepper. Divide among plates. Using hot sharp knife, cut butter log into 4 rounds. Place 1 butter round atop each serving.
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