Pan-seared Rib-eye Steaks With Goat Cheese, Caper And Sun-dried

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 ounces soft fresh goat cheese, room temperature (such as montrachet)
• 2 tablespoons butter, room temperature
• 2 tablespoons sun-dried tomatoes packed in oil, drained and minced
• 1 tablespoon capers, drained
• 2 (12 ounce) boneless rib-eye steaks (each about 12 ounces and 1 1/4-inches thick)

Recipe

• 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.).
• 2 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.
• 3 cut steaks across grain into 1/4-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.