When I started thinking about things I wanted to eat while I was at home, the first thing that came to mind was steak. It’s something that Matt and I don’t usually eat, mostly because of the cost. Also, for me at least, I don’t think eating steak is worth it unless I’m somewhere like Ruth’s Chris where I can count on a quality, well done steak. And when I say well done I mean medium-rare, but prepared well. When we stopped at the co-op on our way home, we picked up a few grass-fed rib eyes that came from a local farm. After tearing through multiple cooking magazines and cookbooks, I finally settled on a pretty simple preparation for the steaks.
Rib Eyes with Goat Cheese, Caper, and Sun-Dried Tomato Butter
From Bon Appetit, March 2000
3-4 rib eye steaks
2 ounces goat cheese, room temperature
2 tbsp butter, room temperature
2 tbsp oil-packed sun-dried tomatoes, minced
1 tbsp capers
Beat the butter and goat cheese with an electric mixer until fluffy.
Add in the capers and sun-dried tomatoes.
Mix to combine. Roll up in wax paper or spoon into a bowl and refrigerate until ready to use. This can be done up to 3 days in advance.
Grill the steaks on a hot grill for 6-7 minutes on each side for medium-rare.
Spoon some butter onto the hot steak, and enjoy!
Oh my, this sounds so delicious! I love goat cheese…have never had it on a steak, but I imagine the tang adds a wonderful flavor!
I really love goat cheese it is really delicous. Most of the time I eat it as a dessert or use it to make a salsa.