Instructions: To make the Roquefort Butter: In a small bowl combine all the butter ingredients. With the back of a fork mash the butter mixture together until evenly distributed.

Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling. Lightly brush or spray both sides of the steaks with olive oil. Season them with salt and pepper to taste. Grill over Direct High heat until the internal temperature reaches 145 degrees for medium-rare, 8 to 10 minutes, turning once halfway through grilling time.

Remove from the grill and allow to rest for about 5 minutes. Serve warm with the butter smeared over the top and lemon wedges served on the side.

This recipe yields 4 servings.

Wine Recommendation: There are many wine choices here, but Merlot outshines the rest.

Beer Recommendation: Grab an assertive American pale ale with a creamy texture.

Comments: Butter is great on a steak but butter blended with blue cheese and garlic takes steak to the level of Americas great steakhouses. Prepare to dine.

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