Pan-Fried Steaks with Shallot-Gorgonzola Butter Recipe

Pan-Fried Steaks with Shallot-Gorgonzola Butter Recipe

  • 6 tablespoons (3/4 stick) butter, room temperature
  • 3 1/2 tablespoons crumbled Gorgonzola cheese (about 1 1/2 ounces)
  • 3 tablespoons minced shallots
  • 2 teaspoons chopped fresh chives
  • 4 8- to 10-ounce rib-eye steaks (each about 3/4 inch thick)
  1. 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.)
  2. Melt 1 tablespoon butter in each of 2 heavy large skillets over high heat. Sprinkle 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.
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