Grilled Peppery Rib-Eye Steaks With Roquefort Butter | Untested Recipes | Umami

Ingredients

• •1 1/2 tsp coarsely ground pepper ground pepper ·
• •2 tsp finely minced garlic ·
• •2 tbsp (30ml) McEvoy Extra Virgin Olive Oil ·
• •4 well-marbled rib-eye, porterhouse, or New York strip steaks, each 8-10 oz (250-315g) and 1 inch (2.5 cm) thick ·
• •2 oz (60 g) Roquefort, Gorgonzola, or other blue-veined cheese ·
• •¼ cup (20z/60g) unsalted butter at room temperature ·
• •1-2 tbls cognac (optional) ·
• •½ tsp ground pepper ·