Steak Roquefort

• 1 lb. flank steak
• 2 oz. Roquefort
• 2 Tbsp. unsalted butter
• 0.125 tsp. Worcestershire sauce
• 1 Tbsp. cream
• Salt & pepper
• Olive oil

Take the steak out of the fridge an hour before dinner and sprinkle it with a little salt and pepper then rub it with a little olive oil.

Combine the cheese, butter, and cream in a small bowl. Mash the mixture with a fork until you have a fairly smooth paste.

Heat a griddle or ribbed cast iron skillet for a few minutes, then lay the steak in the skillet.

Sear the steak for 2 minutes, then flip it over, spread the Roquefort mixture over the top and sear for 2 more minutes.

Remove the steak to a cutting board, rest it for 5 minutes, then slice it thinly across the grain and serve.

You can do this with a rib-eye or strip steak too; just cook it for a little longer and slice it normally.