Seared Rib-Eye with Truffle Butter and Rogue River Smoked Blue Cheese

Ingredients

• 1 tablespoon minced shallot
• 4 tablespoons unsalted butter
• at room temperature
• 1 teaspoon truffle salt
• 1 tablespoon minced parsley
• 1 tablespoon olive oil
• 2 rib-eye steaks
• Salt and freshly ground black pepper
• 2 ounces Rogue River smoked blue cheese
• crumbled
• Butter-Mashed Yukon Gold Potatoes (recipe follows)
• 2 pounds Yukon Gold Potatoes
• peeled and quartered
• 1/4 cup unsalted butter
• 1/2 cup sour cream
• Salt and freshly ground black pepper

Instructions

1. To prepare the truffle butter, combine the shallots, butter, truffle salt, and parsley in a small bowl.
2. Preheat the oven to 375F.
3. Heat a 12-inch cast iron skillet over medium-high heat.
4. Add the olive oil.
5. Season both sides of the steaks with salt and pepper.
6. Cook the steaks for 3 minutes on each side, then transfer to the oven and bake for 5 minutes to finish cooking.
7. Remove from the pan, let the steaks rest for 5 minutes, spread with truffle butter, and cut into 3/4-inch-thick slices.
8. Sprinkle the crumbled blue cheese over the sliced steak.
9. Serve with Butter-Mashed Yukon Gold Potatoes.
10. To make the mashed potatoes, in a large pot, cover the potatoes with cold salted water.
11. Bring to a boil and cook for 20 minutes.
12. Drain the potatoes.
13. Warm a 10- or 12-inch cast iron skillet over medium heat.
14. Put the potatoes in the skillet and partially mash with a potato masher.
15. Add the butter, sour cream, salt, and pepper.
16. Cook over medium heat, stirring with a wooden spoon, until the butter is melted and the potatoes are creamy and still slightly chunky.
17. Serve hot.