Pan-Fried Rib-Eye Steaks with Shallot-Gorgonzola Butter

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I have some great-tasting recipes from our forum to help make your weekend cooking quick and easy.  Before I get to those, I’d like to share a secret recipe for a perfect pan-fried rib-eye steak that is topped with an amazing shallot-Gorgonzola butter.  This rib-eye can be prepared in a flash and tastes like it came from an expensive steakhouse.

This recipe is only one of the many mouth-watering beef recipes featured in “The Complete Beef Cookbook“.  In this book, you will find an assortment of beef recipes for any occasion.

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New Secret Recipe

Pan-Fried Rib-Eye Steaks with Shallot-Gorgonzola Butter

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

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.)

Melt 1 tablespoon butter in each of 2 heavy large skillets over high heat. Season 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.

Servings: 4

Enjoy these great tasting and easy-to-prepare recipes from our forum:

Apple-Dijon Glazed Pork Chops

Sausage Parmesan Sub Sandwiches

Dijon Chicken Smothered in Mushrooms

Find these recipes and many more our Recipe Exchange Forum:

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Until next time… Be Well!

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