Grill the steaks, then serve topped with large pats of this big-flavor butter that will pleasingly melt over the hot steak. The butter can also be made in advance, rolled into a log, wrapped in plastic wrap, then frozen for up to 6 months in a sealed plastic freezer bag.
4 (8-ounce) boneless fillet mignon, rib-eye, sirloin, or strip steaks, cut 3/4- to 1-inch thick
2 sticks (1 cup) unsalted butter, softened, divided
6 shallots, diced
3 strips cooked and crumbled crisp bacon
1/2 cup crumbled Roquefort or other blue cheese
1 tablespoon snipped chives
1 tablespoon Worcestershire sauce
olive oil for brushing
freshly ground black pepper or lemon pepper
table-grind sea salt
1. Melt 1 tablespoon butter in a skillet over medium heat and sauté the shallots until browned, about 6 minutes. Transfer the shallots to a medium bowl. With a fork or a potato masher, mash the shallots with the remaining butter, bacon, Roquefort, chives, and Worcestershire sauce. Place the butter mixture in the middle of a sheet of wax paper or plastic wrap. Cover partially and roll into a long cylinder. Cover and refrigerate until firm, about 2 hours.
2. Brush the steaks lightly with olive oil and season with pepper. Set aside.
3. Prepare a hot (for fillet mignon or rib-eye) or medium-hot (for strip, sirloin, or chuck) fire in your grill.
4. Grill the steaks, covered, for 3 minutes on each side for medium-rare.