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

1. 1

   Using electric mixer, beat cheese and butter in medium bowl until fluffy.

2. 2

   Stir in tomatoes and capers.

3. 3

   Season with salt and pepper.

4. 4

   Spoon butter onto sheet of plastic wrap, forming 3-inch-long log.

5. 5

   Wrap and refrigerate until firm.

6. 6

   (Can be made 3 days ahead.

7. 7

   Keep refrigerated.)

8. 8

   Pat steaks dry.

9. 9

   Heat heavy large nonstick skillet over high heat.

10. 10

    Sprinkle steaks with salt and pepper.

11. 11

    Add steaks to hot skillet; cook about 5 minutes per side for medium-rare.

12. 12

    Transfer to cutting board.

13. 13

    Tent with foil and let stand 5 minutes.

14. 14

    Cut steaks across grain into -inch-thick slices.

15. 15

    Sprinkle with salt and pepper.

16. 16

    Divide among plates.

17. 17

    Using hot sharp knife, cut butter log into 4 rounds.

18. 18

    Place 1 butter round atop each serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.