Peppercorn steaks with blue cheese butter
4 steaks
5 T lightly cracked peppercorn
5 T olive oil
2 t olive oil
3 T butter, softened
3 oz. blue cheese
2 T chives (can also use green onions)
Heat 5 T olive oil with peppercorn until bubbly. Barely simmer for 7-10 min. Set aside and cool. When cool, rub on steaks. Let steaks sit for 1 hour.

Heat oven to 450F. In large skillet, heat remaining 2 t olive oil. Add steaks, cooking 3-4 minutes on each side. Move the skillet to the oven and continue to cook, 3-5 min for rare, 5-7 for med. rare and 7-9 for medium.

Mix together butter, blue cheese and chives. Top steak with blue cheese butter.

Janet Cutler