Pan-Fried Rib-Eye Steaks with Shallot-Gorgonzola Butter imported_cheftom Pan-Fried Rib-Eye Steaks with Shallot-Gorgonzola Butter2012-09-14T16:49:34-05:00 Home › Forums › Forum Recipes › Beef Recipes › Pan-Fried Rib-Eye Steaks with Shallot-Gorgonzola Butter This topic contains 0 replies, has 1 voice, and was last updated by imported_cheftom 7 years, 1 month ago. Log In Register Lost Password Viewing 1 post (of 1 total) Author Posts September 14, 2012 at 4:49 pm #15205 imported_cheftomMember Pan-Fried Rib-Eye Steaks with Shallot-Gorgonzola Butter 6 Tablespoons butter; (3/4 stick), room temp. 3 1/2 Tablespoons Gorgonzola cheese; crumbled 3 Tablespoons shallots; minced 2 teaspoons chives, fresh; chopped 4 (10 oz) beef rib eye steak (3/4-inch thick) salt, to taste black pepper, to taste Using fork, mix 4 tablespoons butter, Gorgonzola cheese, shallots and chives in small bowl until well blended. Season with salt and pepper. Divide mixture into 8 equal pieces; form into balls. Cover and refrigerate until cold. (Can be prepared 1 day ahead. Keep refrigerated.) Melt 1 tablespoon butter in each of 2 heavy large skillets over high heat. Season steaks with salt and pepper. Add 2 steaks to each skillet and cook to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plates. Top each with 2 balls of shallot-Gorgonzola butter and serve. Servings: 4 Author Posts Log In Register Lost Password Viewing 1 post (of 1 total) You must be logged in to reply to this topic.