Start off with Schaulâ€™s Ribeye Steaks
For the Steaks:
For the Compound Butter:
Season both sides of steaks liberally with salt and pepper.
To make the compound butter, combine butter, cheese and rosemary and mix until smooth.
Heat large, heavy bottomed skillet over medium heat.Â Coat bottom of skillet with olive oil.
Place each steak into the skillet and cook over medium heat for two minutes.Â Flip and top each steak with a rounded tablespoon of the Gorgonzola butter and continue cooking for 2-3 minutes or until steaks reach desired internal temperature.
Remove from heat and allow to rest.Â Serve steaks topped with additional compound butter.
Leftover butter can be refrigerated or frozen for later use.
Yield:Â 4 servings