4 oz. Point Reyes blue cheese or other favored brand room temperature
4 oz. cream cheese room temperature
4 oz. unsalted butter room temperature
1 tsp. finely minced shallot
1 clove garlic chopped
2 oz. vermouth
1/2 oz. hot sauce
2 pieces bacon fried crisp
1. Place all blue cheese 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.
2. Remove steaks from refrigerator at least 30 minutes before cooking.
3. Brush with oil and heat a grill plate over high heat until just about smoking. Salt the steaks. Grill the steaks 3 1/2-5 minutes per side turning once for medium.
4. Top with a scoop or a slice of blue cheese butter.