Wednesday, January 21, 2009

Rib Eyes with Oregano and Gorgonzola Compund Butter


It's not quite grilling season (it's 32 degrees outside right now) so we decided to try steaks in a skillet tonight (sorry dad).  Cook's Illustrated says to make sure the pan gets really hot (on high for three minutes) and then turn the heat to medium- high and add the steaks.  Cook 4 min on the first side (do not move) then flip and cook for 4 (rare) 5 (medium-rare) or 6 (medium) min.  We found that was not enough time so we did an additional flip for 5 min.

Once out of the pan, we put a slab of compound butter on each one and let rest for 5 min.

For the compound butter:  Let 2 sticks butter soften.  Add to a food processor the butter, 1/2 c. Gorgonzola cheese and 2 T. minced fresh oregano.  Once smooth, place on a piece of saran wrap in the shape of a log and roll up like a burrito.  Keep in the freezer until ready to use.

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