4 T-bone steaks, each about 12 ounces and cut 1-1/4 inches thick
Coarse salt (kosher or sea)
Coarsely ground black pepper
Walnut-Roquefort Butter for serving (see recipe below)
8 tablespoons (1 stick) salted butter, at room temperature
2 ounces Roquefort cheese, crumbled
1/4 cup toasted walnuts, chopped
2 tablespoons finely chopped flat-leaf parsley
Sea salt and freshly ground black pepper to taste
Set up your grill for direct grilling and preheat to medium-high. Brush and oil the grill grate.
Sprinkle the steaks on both sides with the salt and pepper.
Arrange the steaks on the hot grate at a 45-degree angle to the bars of the grate. Grill for 4 to 6 minutes per side for medium-rare (about 145 degrees F on an instant-read meat thermometer), rotating the steaks after 3 minutes to create an attractive crosshatch of grill marks.
Transfer the steaks to plates or a platter and top each with a pat of Walnut-Roquefort Butter.
Makes about 2/3 cup
Place the butter, cheese, walnuts, parsley, and salt and pepper in a small mixing bowl and beat with a wooden spoon until light and fluffy.
Lay a 12-inch square piece of plastic wrap, waxed paper, or parchment paper on your work surface and mound the flavored butter in the center.
Roll it up into a cylinder, twisting the ends to compact the butter.
Chill until firm - 1 to 2 hours.
The flavored butter will keep for up to 5 days in the refrigerator or up to 3 months in the freezer.
To use, unwrap the roll and cut crosswise into 1/2-inch slices.