Pan-Seared Rib-Eye Steaks With Goat Cheese, Caper and Sun-Dried

“The rest of the title should read Tomato Butter. It's apparently too long for the space. If you like goat cheese, this is a really good steak from Bon Appetit. Cooking time will depend on the thickness of your steak. The butter can be made 3 days ahead.”

Ingredients Nutrition

  • 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)


  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.

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