Home Forums Forum Recipes Beef Recipes Pan-Fried Rib-Eye Steaks with Shallot-Gorgonzola Butter

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    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

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