Pan-Seared Rib-Eye Steaks with Goat Cheese, Caper and Sun-Dried Tomato Butter

By jargrr

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)

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 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.)

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.

Cut steaks across grain into §-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.