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

Ingredients

• 2 tablespoons oil-packed sun-dried tomatoes
• 1 tablespoon capers
• 2 boneless rib-eye steaks (each about 12 ounces and 1 1/4 inches thick)
• 2 ounces fresh goat cheese (such as Montrachet)
• 2 tablespoons butter

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.) Pat steaks dry. Hea...

View full recipe at Epicurious