Winter Steak

 

1 rib eye steak, trimmed of excess fat

1 T. olive oil

2 T. Worcestershire

1 T. Dijon

1/2 tsp. seasoned salt

Red onion slices, separated into rings

3 T. goat cheese

2 T. butter, room temperature

1 finely chopped green onion

1 tsp. finely chopped parsley

1/2 tsp. melted butter

 

Heat oil in skillet. Combine Worcestershire, Dijon and seasoned salt in a small bowl and mix well. Spoon over one side of the Rib eye and place rib eye in the hot skillet, sauce side down. Spoon sauce on top of steak. Sear steak, turning once. Place onion rings in skillet beside steak. Spoon any remaining sauce on top of steak. Drizzle steak with butter. Place skillet in a 400° oven and finish cooking the steak for 15 minutes. While steak is in the oven, combine goat cheese, butter, green onions and parsley in a bowl and mix well. Place steak on a plate and top with a spoonful of the goat cheese mixture. Transfer onions to the plate, beside the steak. Serve with a baby romaine salad topped with red onion rings, quartered artichoke hearts and your favorite dressing. Note: This goat cheese topping is excellent with hot bread or on roasted potatoes.