Ingredients :
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
How To Prepare :
Source - The Complete Beef Cookbook
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
How To Prepare :
1. Using fork, mix 4 tablespoons butter, Gorgonzola cheese, shallots and chives in small bowl until well blended. Season with salt and pepper.
2. Divide mixture into 8 equal pieces; form into balls. Cover and refrigerate until cold. (Can be prepared 1 day ahead. Keep refrigerated.)
3. Melt 1 tablespoon butter in each of 2 heavy large skillets over high heat. Season steaks with salt and pepper.
4. Add 2 steaks to each skillet and cook to desired doneness, about 3 minutes per side for medium-rare.
5. Transfer steaks to plates. Top each with 2 balls of shallot-Gorgonzola butter and serve.
Servings: 4
2. Divide mixture into 8 equal pieces; form into balls. Cover and refrigerate until cold. (Can be prepared 1 day ahead. Keep refrigerated.)
3. Melt 1 tablespoon butter in each of 2 heavy large skillets over high heat. Season steaks with salt and pepper.
4. Add 2 steaks to each skillet and cook to desired doneness, about 3 minutes per side for medium-rare.
5. Transfer steaks to plates. Top each with 2 balls of shallot-Gorgonzola butter and serve.
Servings: 4
Source - The Complete Beef Cookbook
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