Instructions

STEAK

1. Heat peppercorns and 5 tablespoons oil in a small saucepan over low heat until faint bubbles appear. Continue to simmer, swirling the pan occasionally until the pepper is fragrant, about 7 to 10 minutes. Remove from the heat and set aside to cool. When the peppercorns are at room temperature, add the salt and stir to combine. Rub steaks with the pepper mixture coating the top and bottom with peppercorns. Gently press to secure peppercorns and let stand at room temperature for 1 hour.
2. Meanwhile, adjust an oven rack to the middle position and place a baking sheet on the oven rack, and preheat oven to 450 degrees. When oven reaches 450 degrees, heat the remaining 1 tablespoon oil in a 12 inch skillet over medium-high heat until just smoking. Place steaks in the skillet and cook without moving until a dark brown crust has formed, about 3 to 4 minutes. Using tongs, turn steaks and cook until well browned on the second side, about 3 minutes. Turn off the heat and transfer steaks to the hot baking sheet in the oven. Roast until the meat registers 115 to 120 degrees for rare, 120 to 125 degrees for medium-rare, or 130 to 135 degrees for medium. Transfer steaks to a wire rack and let rest for 5 minutes, tented loosely with foil before serving.

BUTTER

1. Combine blue cheese, butter and salt in a medium bowl and mix with a rubber spatula until smooth. Fold in chives. While steaks are resting, spoon 1 to 2 tablespoons butter onto each steak.