Rib Eyes with Goat Cheese, Caper, and Sun-Dried Tomato Butter

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!