Pan-Seared Steaks with Boursin / Jill Silverman Hough

Ingredients

• 4 steaks, about 1 inch thick, excess fat trimmed (see note)
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground pepper
• 2 tablespoons olive oil
• 1/3 of a 5.2-ounce round of Boursin French Garlic and Herb cheese, cut into 4 wedges
• Merlot Pan Sauce (optional)
• 1 cup merlot or other fruity red wine
• 3 tablespoons unsalted butter
• Salt and pepper to taste
• 2 teaspoons chopped fresh chives
• 2 teaspoons chopped fresh flat-leaf parsley