You may also like
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)
Method
- 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.
