Name: Pan-Seared Rib-Eye Steaks with Goat Cheese, Caper and Sun-Dried Tomato Butter
Yield: Makes 4 servings
Ingredients: 2 ounces soft fresh goat cheese (such as Montrachet), room temperature; 2 tablespoons butter, room temperature; 2 tablespoons minced drained oil-packed sun-dried tomatoes; 1 tablespoon drained capers; 2 boneless rib-eye steaks (each about 12 ounces and 1 1/4 inches thick)

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Pan-Seared Rib-Eye Steaks with Goat Cheese, Caper and Sun-Dried Tomato ButterMark Thomas

Buy steaks that are at least 1 1/4 inches thick; that way, they can be seared without getting overdone. The Mediterranean-flavored butter adds a great taste accent. Also offer mashed potatoes and steamed broccoli, and drink a Burgundy or Pinot Noir.

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