Pan-Seared Rib-Eye Steaks with Goat Cheese, Caper and Sun-Dried Tomato Butter |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Buy steaks that are at least 1 1/4 inches thick; that way, they can be seared without getting overdone. The Mediterranean-flavored butter adds a great taste accent. Also offer mashed potatoes and steamed broccoli, and drink a Burgundy or Pinot Noir. Ingredients:
2 ounces soft fresh goat cheese (such as montrachet), room temperature |
2 tablespoons butter, room temperature |
2 tablespoons minced drained oil-packed sun-dried tomatoes |
1 tablespoon drained capers |
2 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 ยง-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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