Grilled ribeye steaks served with a creamy blue cheese butter compound and garnished with flat-leaf parsley.

Blue Cheese-Topped Steak

4 (about 12-ounces each) ribeye steaks

1/4 teaspoon salt

1/8 teaspoon ground black pepper

6 ounces blue cheese

2 tablespoons butter, softened

1 tablespoon chopped fresh flat-leaf parsley

1. Prepare outdoor grill with medium-hot coals, or heat gas grill to medium-hot.
2. Season steaks with salt and pepper.
3. Grill steaks, covered, about 6 minutes per side or until meat thermometer inserted in center register 145°F (60°C) for medium-rare.
4. Meanwhile, blend together blue cheese and butter in small bowl until creamy. Equally divide blue cheese mixture over steaks. Keep steaks on grill another 30 seconds or until butter melts. Garnish with parsley.

Makes 4 servings.

To Broil: Heat broiler. Grease broiler-pan rack. Broil steaks about 6 minutes on each side for medium-rare. Spread blue cheese mixture over each steak. Broil 30 seconds.