Start off with Schaul’s Ribeye Steaks
For the Steaks:
- 4 Ribeye Steaks
- Salt and Fresh Ground Pepper
- Olive Oil
For the Compound Butter:
- ½ Cup salted butter, softened
- ½ Cup Gorgonzola or Blue Cheese
- ¼ Cup Fresh Rosemary, coarsely chopped
Season both sides of steaks liberally with salt and pepper.
To make the compound butter, combine butter, cheese and rosemary and mix until smooth.
Heat large, heavy bottomed skillet over medium heat. Coat bottom of skillet with olive oil.
Place each steak into the skillet and cook over medium heat for two minutes. Flip and top each steak with a rounded tablespoon of the Gorgonzola butter and continue cooking for 2-3 minutes or until steaks reach desired internal temperature.
Remove from heat and allow to rest. Serve steaks topped with additional compound butter.
Leftover butter can be refrigerated or frozen for later use.
Yield: 4 servings