pan-fried-steaks-with-shallot-gorgonzola-butter-102859.json

{
    "directions": [
        "Using fork, mix 4 tablespoons butter, Gorgonzola cheese, shallots and chives in small bowl until well blended. Season with salt and pepper. Divide mixture into 8 equal pieces; form into balls. Cover and refrigerate until cold. (Can be prepared 1 day ahead. Keep refrigerated.)",
        "Melt 1 tablespoon butter in each of 2 heavy large skillets over high heat. Sprinkle steaks with salt and pepper. Add 2 steaks to each skillet and cook to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plates. Top each with 2 balls of shallot-Gorgonzola butter and serve."
    ],
    "ingredients": [
        "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)"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Beef",
        "Cheese",
        "Dairy",
        "Fry",
        "Low Carb",
        "Blue Cheese",
        "Steak",
        "Winter",
        "Birthday",
        "Shallot"
    ],
    "title": "Pan-Fried Steaks with Shallot-Gorgonzola Butter",
    "url": "http://www.epicurious.com/recipes/food/views/pan-fried-steaks-with-shallot-gorgonzola-butter-102859"
}