Seared Rib-Eye with Truffle Butter and Rogue River Smoked Blue Cheese
- 1 tablespoon minced shallot
- 4 tablespoons unsalted butter, at room temperature
- 1 teaspoon truffle salt
- 1 tablespoon minced parsley
- 1 tablespoon olive oil
- 2 rib-eye steaks
- Salt and freshly ground black pepper
- 2 ounces Rogue River smoked blue cheese, crumbled
- Butter-Mashed Yukon Gold Potatoes (recipe follows)
- 2 pounds Yukon Gold Potatoes, peeled and quartered
- 1/4 cup unsalted butter
- 1/2 cup sour cream
- Salt and freshly ground black pepper
- To prepare the truffle butter, combine the shallots, butter, truffle salt, and parsley in a small bowl.
- Preheat the oven to 375F.
- Heat a 12-inch cast iron skillet over medium-high heat.
- Add the olive oil.
- Season both sides of the steaks with salt and pepper.
- Cook the steaks for 3 minutes on each side, then transfer to the oven and bake for 5 minutes to finish cooking.
- Remove from the pan, let the steaks rest for 5 minutes, spread with truffle butter, and cut into 3/4-inch-thick slices.
- Sprinkle the crumbled blue cheese over the sliced steak.
- Serve with Butter-Mashed Yukon Gold Potatoes.
- To make the mashed potatoes, in a large pot, cover the potatoes with cold salted water.
- Bring to a boil and cook for 20 minutes.
- Drain the potatoes.
- Warm a 10- or 12-inch cast iron skillet over medium heat.
- Put the potatoes in the skillet and partially mash with a potato masher.
- Add the butter, sour cream, salt, and pepper.
- Cook over medium heat, stirring with a wooden spoon, until the butter is melted and the potatoes are creamy and still slightly chunky.
- Serve hot.
shallot, unsalted butter, truffle salt, parsley, olive oil, salt, blue cheese, butter, potatoes, unsalted butter, sour cream, salt
Taken from www.cookstr.com/recipes/seared-rib-eye-with-truffle-butter-and-rogue-river-smoked-blue-cheese (may not work)