Pan-Fried Steaks with Shallot-Gorgonzola Butter

• 6 tablespoons (3/4 stick) butter, room temperature
• 3 1/2 tablespoons crumbled Gorgonzola cheese (about 1 1/2 ounces)
• 3 tablespoons minced shallots
• 2 teaspoons chopped fresh chives
• 4 8- to 10-ounce rib-eye steaks (each about 3/4 inch thick)

1. Using fork, mix 4 tablespoons butter, Gorgonzola cheese, shallots and chives in small bowl until well blended.
2. Season with salt and pepper.
3. Divide mixture into 8 equal pieces; form into balls.
4. Cover and refrigerate until cold.
5. (Can be prepared 1 day ahead.
6. Keep refrigerated.)
7. Melt 1 tablespoon butter in each of 2 heavy large skillets over high heat.
8. Sprinkle steaks with salt and pepper.
9. Add 2 steaks to each skillet and cook to desired doneness, about 3 minutes per side for medium-rare.
10. Transfer steaks to plates.
11. Top each with 2 balls of shallot-Gorgonzola butter and serve.

butter, gorgonzola cheese, shallots, fresh chives

Taken from www.epicurious.com/recipes/food/views/pan-fried-steaks-with-shallot-gorgonzola-butter-102859 (may not work)