Blue Cheese and Peach Compound Butter served over Pan Seared Steaks
1-10 ounce jar of Clif Family Kitchen Peach Preserves
½ pound (two sticks) unsalted butter, softened
½ pound Gorgonzola cheese, softened
1-2 pound bone-in Porterhouse or Ribeye Steak
2 Tbsp Clif Family Kitchen Extra Virgin Olive Oil
Spoon CFK Peach preserves into a cold saucepan. Over low heat, reduce the peach preserves from 10 ounces to 6 ounces (3/4 cup), about 10 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 Gorgonzola 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 until cooked at your desired temperature. Rest the steak at least 10 minutes before slicing. Serve steaks with large medallions of the Blue Cheese and Peach Compound Butter.