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Grilled rib-eye steaks with a roquefort-rosemary butter

4 ounces roquefort cheese, softened
4 ounces butter, softened
1 tsp. fresh rosemary, minced
1 tbsp. fresh chives, chopped
1/4 tsp. pepper, freshly ground
6 large rib-eye steaks, at room temperature
salt and pepper

Mix the roquefort cheese and the butter together with a fork in a small bowl until fairly smooth. Add the herbs and the pepper and stir again until well blended. Refrigerate the butter mixture for a few minutes or until it has begun to firm up. Now scrape butter mixture out of bowl and place onto a large piece of plastic wrap in the shape of a log (about an inch and a half in diameter). Roll the butter mixture up in the plastic wrap, shaping it lightly with your fingers to make a log approximately 4 inches long. When the log has a nicely rounded shape, refrigerate it for an hour or two or until firm enough to slice.

Prepare your grill. Season steaks with salt and pepper on both sides, then place onto a hot grill. Grill for approximately 7 minutes on the first side, turn them over and then continue to grill until desired doneness is reached. Overall size and thickness of steaks will affect cooking times. When done, remove steaks to a platter, cover lightly with foil and let rest for a minute. Slice roquefort butter into 1/2-inch slices and place one on top of each steak. Serve steaks immediately. Any remaining roquefort butter can be frozen for a few weeks. Makes six steaks.

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