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.

Members of our Discount Cookbook Club will receive this entire cookbook with their membership.  If you’re interested in joining the club, you can download this title and many others right now: Go Here

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New Secret Recipe
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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:

Go Here

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Until next time… Be Well!

Kind Regards,

Ron

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