6 Tablespoons butter; (3/4 stick), room temp.
3 1/2 Tablespoons Gorgonzola cheese; crumbled
3 Tablespoons shallots; minced
2 teaspoons chives, fresh; chopped
4 (10 oz) beef rib eye steak (3/4-inch thick)
salt, to taste
black pepper, to taste
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. Season 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.