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

1. To prepare the truffle butter, combine the shallots, butter, truffle salt, and parsley in a small bowl.
2. Preheat the oven to 375F.
3. Heat a 12-inch cast iron skillet over medium-high heat.
4. Add the olive oil.
5. Season both sides of the steaks with salt and pepper.
6. Cook the steaks for 3 minutes on each side, then transfer to the oven and bake for 5 minutes to finish cooking.
7. Remove from the pan, let the steaks rest for 5 minutes, spread with truffle butter, and cut into 3/4-inch-thick slices.
8. Sprinkle the crumbled blue cheese over the sliced steak.
9. Serve with Butter-Mashed Yukon Gold Potatoes.
10. To make the mashed potatoes, in a large pot, cover the potatoes with cold salted water.
11. Bring to a boil and cook for 20 minutes.
12. Drain the potatoes.
13. Warm a 10- or 12-inch cast iron skillet over medium heat.
14. Put the potatoes in the skillet and partially mash with a potato masher.
15. Add the butter, sour cream, salt, and pepper.
16. Cook over medium heat, stirring with a wooden spoon, until the butter is melted and the potatoes are creamy and still slightly chunky.
17. 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)