Pan Seared Steaks with Blue Cheese & Peach Compound Butter
Savor the flavorful delight of perfectly pan-seared steaks elevated to new heights with our Organic Peach Preserves from the Clif Family Farm. At Clif Family, we believe in adding a touch of extraordinary to your dining experience. In this delectable recipe, we combine the richness of blue cheese and the sweet tang of our Peach Preserves to create a mouthwatering compound butter. Spread this heavenly mixture over your steaks and let the flavors mingle and melt into perfection.
Blue Cheese & Peach Compound Butter over Pan-Seared Steaks
Recipe by the Clif Family Culinary TeamINGREDIENTS:
1-10 ounce jar of Clif Family Organic Peach Preserves
½ lb. (two sticks) unsalted butter, softened
½ lb. blue cheese, softened
1-2 lb. bone-in Porterhouse or Ribeye Steak
2 Tbsp Clif Family Organic Estate Extra Virgin Olive OilDIRECTIONS:
Spoon the Clif Family Organic Peach Preserves into a cold saucepan. Over low heat, reduce the peach preserves from 10 ounces to 6 ounces (3/4 cup), for about 10-20 minutes, stirring frequently. Once reduced, allow the peach preserves to completely cool.
Lay a 12-inch sheet of plastic wrap on a counter surface and a 12-inch sheet of parchment paper on top of the plastic. Begin by spreading all of the softened butter to about 1 inch of either end of the parchment paper. Season the butter evenly with salt.
Next, spread the cooled and reduced peach preserves over the butter. Finally, fleck ½ inch pieces of the softened blue cheese all over the peach preserves.
Roll the parchment into a cylindrical shape as tightly as possible without the mixture coming out the sides. Roll the parchment in the plastic and refrigerate until firm, or overnight.
For the steaks, prepare a large sauté pan or a cast iron skillet over high heat with olive oil. Sear both sides of the steak to form a golden crust, about 4-5 minutes per side. Finish in a 325-degree oven, watching carefully. Cook to your desired temperature, checking frequently using a meat thermometer. Reaching rare or medium-rare will go quickly.
Rest the steak for at least 10 minutes before slicing. Serve steaks with large medallions of the Blue Cheese & Peach Compound Butter.
SUGGESTED WINE PAIRING:
Napa Valley Proprietary Red Blend
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Next, spread the cooled and reduced peach preserves over the butter. Finally, fleck ½ inch pieces of the softened blue cheese all over the peach preserves.
Roll the parchment into a cylindrical shape as tightly as possible without the mixture coming out the sides. Roll the parchment in the plastic and refrigerate until firm, or overnight.
For the steaks, prepare a large sauté pan or a cast iron skillet over high heat with olive oil. Sear both sides of the steak to form a golden crust, about 4-5 minutes per side. Finish in a 325-degree oven, watching carefully. Cook to your desired temperature, checking frequently using a meat thermometer. Reaching rare or medium-rare will go quickly.
Rest the steak for at least 10 minutes before slicing. Serve steaks with large medallions of the Blue Cheese & Peach Compound Butter.
SUGGESTED WINE PAIRING:
Napa Valley Proprietary Red Blend
