Servings: 4

Roquefort Butter: subheading: Roquefort Butter:
2 ounces roquefort, gorgonzola, or other blue-veined cheese 2 ounces roquefort, gorgonzola, or other blue-veined cheese
4 tablespoons unsalted butter, at room temperature 4 tablespoons unsalted butter, at room temperature
½ tablespoons cognac (optional) ½ tablespoons cognac (optional)
½ teaspoon freshly ground pepper ½ teaspoon freshly ground pepper
Steak: subheading: Steak:
2 teaspoons finely minced garlic 2 teaspoons finely minced garlic
1½ teaspoons coarsely ground pepper 1½ teaspoons coarsely ground pepper
2 tablespoons olive oil 2 tablespoons olive oil
4 well-marbled rib-eye, porterhouse, or New York Strip steaks, each 8-10 ounces and 1" thick 4 well-marbled rib-eye, porterhouse, or New York Strip steaks, each 8 to 10 ounces and 1" thick

Roquefort butter: subheading: Roquefort butter:
In a small food processor, combine the cheese, butter, cognac (if using), and the pepper to taste. Process to combine thoroughly. Remove from the processor, shape into a log and wrap in plastic wrap. Refrigerate until needed. Bring to room temperature before serving.
Steak: subheading: Steak:
In a small bowl, stir together the garlic, coarsely ground black pepper, and enough olive oil to form a thick paste. Place the steaks in a non-aluminum container and rub the paste evenly on both sides of the steaks. Let stand at room temperature for at least 1 hour or refrigerate for up to 6 hours. If refrigerated, bring to room temperature before grilling. Prepare a fire in a grill or preheat the broiler. Place the steaks on the grill rack, or place a rack in a broiler pan and slip under the broiler. Grill or broil, turning once, for 3 to 4 minutes on each side for medium-rare, or until done to your liking.
Transfer the steaks to warmed individual plates. Cut the roquefort butter into equal pieces and place a piece on each steak. Serve immediately.