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

Serves 4

Ingredients:

· 2 ounces soft fresh Vermont goat cheese at room temperature

· 2 Tablespoon butter at room temperature

· 2 Tablespoon minced, drained oil-packed sun-dried tomatoes

· 1 Tablespoon drained capers

Using an electric mixer, beat cheese and butter in medium bowl until fluffy. Stir in tomatoes and capers. Season with salt and pepper. Spoon butter onto sheets of plastic wrap, forming a 3-inch log. Wrap and refrigerate until firm. (Can be made 3 days ahead, keep refrigerated.)

Pat steaks (about 1 ¼ “thick each) dry. Heat heavy, large non-stick skillet over high heat. Sprinkle steaks with salt and pepper. Add steaks to hot skillet and cook about 5 minutes per side for medium rare. Transfer to cutting board. Tent with foil and let stand for 5 minutes.

Cut steaks across grain into ½ “ slices. Sprinkle with salt and pepper. Divide among 4 plates. Using a hot, sharp knife, cut butter log into 4 rounds. Place 1 butter round atop each serving.

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