Juicy beef steaks topped with a creamed mixture of Point Reyes blue cheese, cream cheese and butter.
Place blue cheese, cream cheese and butter in the bowl of a food processor and blend until well creamed together. Remove from bowl and place on a large sheet of parchment paper spreading lengthwise. Roll paper and contents into a tight tube. Refrigerate until firm.
Remove steaks from refrigerator at least 30 minutes before cooking.
Salt the steaks and brush grill with oil. Grill the steaks 3 1/2 to 5 minutes per side, turning once for medium.
Top with a slice of blue cheese butter.